Eclair Dessert - cooking recipe

Ingredients

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

Preparation

Butter bottom of 9 x 13-inch pan.
Line with graham crackers. Mix pudding with milk.
Beat at medium speed of mixer 2 minutes. Blend in whipped topping.
Pour half mixture over graham crackers. Place second layer of crackers over pudding.
Pour remaining pudding mixture over and cover with more crackers.
Refrigerate 2 hours then frost.