Chocolate Eclair Cake - cooking recipe

Ingredients

graham crackers
3 1/2 c. milk
1 (8 oz.) whipped topping
2 small pkg. French vanilla instant pudding

Preparation

Butter bottom of 9 x 13 cake pan. Line pan with graham crackers.
(Do not crunch.)
Mix pudding with milk.
Beat at medium speed for 2 minutes.
Blend in whipped topping.
Pour 1/2 mixture over graham crackers.
Add second layer of grahams and pour remaining mixture over.
Add another layer of grahams. Refrigerate for 2 hours, then frost.