Eclair Cake - cooking recipe

Ingredients

1 (1 lb.) box graham crackers
2 (4 serving size) pkg. instant vanilla pudding
3 1/2 c. milk
1 (8 to 9 oz.) container Cool Whip

Preparation

Butter bottom of a 13 x 9-inch pan; line with graham crackers. Prepare pudding with 3 1/2 cups milk, beating at medium speed until well blended, about 2 minutes.
Carefully fold in Cool Whip. Pour 1/2 of mixture over graham crackers.
Cover with another layer of crackers.
Repeat with remaining pudding mixture.
Cover with more crackers.
Refrigerate for at least 2 hours.
Frost with Eclair Cake Icing.