Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers (don't crumble)
2 small pkg. French vanilla instant pudding
3 1/4 c. milk
9 oz. Cool Whip

Preparation

Beat pudding and milk for 2 minutes.
Fold in 9 ounces Cool Whip.
Using a 9 x 13 x 2-inch pan, layer graham crackers, pudding mixture, graham crackers, pudding, graham crackers.
A layer of crackers must be the top layer.
Refrigerate at least 2 hours before frosting.