Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small boxes vanilla instant pudding
3 1/2 c. milk
12 oz. Cool Whip

Preparation

Mix pudding with milk; beat at moderate speed for 2 minutes. Blend in Cool Whip.
Butter the bottom of a 13 x 9-inch pan; line with graham crackers.
Pour in 1/2 of pudding mixture.
Place another layer of crackers on top and add the rest of the pudding mixture.
Cover with another layer of graham crackers. Refrigerate for 2 hours.
Cover with ready made milk chocolate icing.