Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
3/4 c. milk
2 small boxes vanilla instant pudding
9 oz. container Cool Whip

Preparation

Butter a 9 x 11-inch pan.
Line with whole graham crackers. Mix pudding and milk; beat 2 minutes at medium speed.
Blend in Cool Whip.
Pour 1/2 mixture over the crackers.
Put another layer of crackers.
Pour remaining pudding mix and finish with another layer of crackers.
Refrigerate 2 hours or overnight.
Frost. Refrigerate another 24 hours.