Chocolate Eclair Cake - cooking recipe

Ingredients

3 (3 oz.) boxes vanilla instant pudding (I like French vanilla better)
3 c. milk
1 (8 or 9 oz.) container Cool Whip
1 (16 oz.) box graham crackers

Preparation

In a mixing bowl, beat pudding and milk together with mixer until thick (about 2 minutes). By hand, gently fold in Cool Whip. Place one layer of crackers in a 9 x 13-inch pan. (Leave crackers whole.)
Spread half of the pudding mixture on crackers.
Repeat layers.
Finish with another layer of crackers.
Top with frosting.