Eclair Cake - cooking recipe

Ingredients

2 boxes instant French vanilla pudding
1 large container Cool Whip (13 1/2 oz. frozen)
3 c. milk
whole graham crackers
creamy fudge icing mix

Preparation

Line a 9 x 13-inch pan with whole graham crackers.
Mix pudding and milk; beat until thick.
Add Cool Whip and beat.
Pour 1/2 mixture over crackers.
Layer with more crackers; pour the remaining pudding mixture and top with another layer of crackers. Using 1/2 or more of icing recipe.
Mix and spread on top of crackers.
Make one day ahead and refrigerate.