Eclair Cake - cooking recipe

Ingredients

45 graham crackers
2 (4 serving size) pkg. instant vanilla pudding
3 1/2 c. milk
1 (8 oz.) carton nondairy whipped topping

Preparation

Line bottom of 9 x 13-inch pan with layer of whole graham crackers.
Mix pudding with milk and blend in whipped topping. Pour 1/2 of the pudding over graham crackers.
Cover with another layer of graham crackers and pour remaining pudding mixture over top.
Cover with layer of graham crackers and refrigerate 3 hours, then frost.