Eclair Cake - cooking recipe

Ingredients

1 large box graham crackers
2 (3 3/4 oz.) pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 can Pillsbury milk chocolate frosting

Preparation

Line bottom of 9 x 13-inch pan with whole crackers.
Mix pudding according to directions on box.
Blend Cool Whip into pudding mix.
Pour half of mixture over first layer of crackers, then add second layer of crackers.
Pour remaining pudding mixture over crackers, then add third layer of crackers and frost with chocolate frosting.
Best if made 1 day ahead.
Keep covered tightly and refrigerate.