Eclair Cake - cooking recipe

Ingredients

1 lb. box honey graham crackers (use all)
2 pkg. (4 serving size) French vanilla instant pudding
1 (12 oz.) bowl Cool Whip
4 c. milk

Preparation

Mix pudding and milk, let stand until thick.
Fold in Cool Whip.
Line bottom of 9 x 13-inch pan with crackers.
Alternate layers of crackers and pudding mixture ending with cracker layer on top.
Refrigerate.