Eclair Cake - cooking recipe

Ingredients

1 (1 lb.) box graham crackers
2 small pkg. instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) container Cool Whip

Preparation

Butter bottom of a 9 x 13-inch pan.
Line bottom with graham crackers.
Mix pudding with milk.
Beat at medium speed for 2 minutes.
Blend in Cool Whip.
Pour half the mixture over graham crackers, then place second layer of crackers over pudding.
Pour remaining pudding over and top with more crackers.
Refrigerate for 2 hours, then frost with chocolate frosting.