Eclair Cake - cooking recipe

Ingredients

1 (1 lb.) box graham crackers
2 small pkg. instant French vanilla pudding mix
3 1/2 c. milk
1 (8 oz.) container Cool Whip

Preparation

Butter bottom of a 9 x 13-inch pan.
Line with whole graham crackers.
Mix pudding and milk. Beat at medium speed 2 minutes. Blend in Cool Whip.
Pour half of the mixture over graham crackers, then place second layer of grahams over pudding mixture. Pour remaining pudding mixture over grahams and cover with more crackers.
Refrigerate for 2 hours, then frost.