Eclair Cake - cooking recipe

Ingredients

2 boxes French vanilla instant pudding
1 (8 oz.) carton Cool Whip
3 c. milk
graham crackers

Preparation

Stir instant pudding with milk until thickened.
Add the Cool Whip.
Line a 9 x 13-inch pan with the graham crackers.
Pour half of the filling over crackers.
Add another layer of crackers; pour rest of filling over them.