Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 small French vanilla puddings (instant)
3 1/2 c. milk
1 (8 or 9 oz.) Cool Whip

Preparation

Butter 9 x 13-inch pan, lined with graham crackers (whole and laid flat on bottom of pan).
Beat puddings with milk for 2 minutes.
Blend in Cool Whip.
Pour 1/2 mixture over crackers. Place another layer of crackers and then more pudding.
Then cover with graham crackers.
Refrigerate 2 hours.