Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
3 1/2 c. milk
1 container Betty Crocker milk chocolate icing, softened
2 pkg. instant vanilla pudding
8 oz. Cool Whip

Preparation

Butter a 9 x 13-inch pan.
Line bottom with whole graham crackers.
Mix pudding with milk; beat 2 minutes.
Blend in Cool Whip.
Pour 1/2 mixture over crackers; cover with a layer of graham crackers.
Layer again pudding with crackers.
Spread softened icing on crackers.
Refrigerate overnight.
Cut and serve chilled.
Travels nicely.