Eclair Cake - cooking recipe

Ingredients

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

Preparation

Mix both packages of pudding with milk, using an electric mixer.
Mix in the Cool Whip.
Line the bottom of a buttered 9 x 13 pan with graham crackers (do not crumb crackers). Use whole crackers and do not overlap.
Pour 1/2 pudding mixture over crackers.
Add another layer of graham crackers.
Pour balance of pudding mixture over crackers.
Refrigerate for 2 hours and then frost with Eclair Icing.