Eclair Cake - cooking recipe

Ingredients

1 lb. graham crackers
2 small pkg. French vanilla instant pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip

Preparation

Butter a 9 x 13-inch pan.
Line with 1/3 of whole graham crackers. Set aside.
Mix pudding with milk.
Beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour 1/2 of pudding mixture over the graham crackers.
Layer 1/3 graham crackers on pudding mixture.
Pour remaining pudding and cover with remaining graham crackers.
Refrigerate for 24 hours.