Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 pkg. (3 1/2 oz.) instant French vanilla pudding
3 c. milk
1 (12 oz.) carton Cool Whip

Preparation

Mix pudding, milk and Cool Whip by hand.
Cover bottom of 9 x 12-inch baking dish with whole graham crackers.
Put 1/2 of pudding mixture over crackers.
Top with whole graham crackers, then rest of pudding mixture, then crackers.
Top with frosting. Refrigerate overnight before serving.