Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small boxes instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) Cool Whip

Preparation

Grease bottom of a 9 x 13-inch pan.
Mix pudding with milk. Beat 2 minutes at medium speed.
Blend in Cool Whip.
Put 1 layer of crackers in bottom of pan. Cover with half of the pudding mix. Add another layer of crackers and the remaining pudding.
Add another layer of crackers.
Refrigerate 2 hours. Add topping. Keep refrigerated.