Lemon Eclair Dessert - cooking recipe

Ingredients

1 box graham crackers
2 boxes vanilla instant pudding
9 oz. Cool Whip
2 boxes lemon jello
1 can lemon icing
3 1/2 c. milk

Preparation

Layer one layer of crackers in an 11 x 13-inch casserole dish. Mix pudding with milk; let stand until set.
Add jello; mix well. Fold in Cool Whip.
Cover first layer of crackers with 1/2 of filling.
Add another layer of crackers.
Top with last of filling; end with last layer of crackers.
Spread lemon icing over crackers.
Refrigerate for 24 hours.