Eclair Cake - cooking recipe

Ingredients

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

Preparation

Butter the bottom of a 9 x 13-inch pan.
Line the bottom of the pan with graham crackers.
Mix pudding with milk and beat at medium speed for 2 minutes.
Blend in Cool Whip.
Pour half of mixture over crackers.
Top with second layer of cookies.
Then add rest of mixture.
Finish with third layer of crackers. Refrigerate 2 hours.