Eclair Cake - cooking recipe

Ingredients

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

Preparation

Mix pudding & milk. Beat 2 minutes on low. Blend in Cool Whip. Butter bottom of 9x13 pan. Line pan with layer of graham crackers. Pour half of pudding over grahams, top with another layer of grahams & rest of the pudding. Top with third layer of grahams. Refrigerate for 2 hours. After 2 hours, add topping.