Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
3 c. milk
8 oz. Cool Whip
2 small pkg. instant vanilla pudding

Preparation

Butter bottom of 9 x 13 x 2-inch pan; line with graham crackers.
Mix pudding and milk until thick; blend in Cool Whip. Put 1/3 of pudding on crackers; cover with crackers and add 2 more layers of pudding and crackers.
Put icing (chocolate or vanilla) on crackers.
Keep in refrigerator.
Make this at least 4 hours before serving.
(Chocolate pudding can be used instead of vanilla.)
Very easy to make.