Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers (whole)
3 c. milk
1 (8 oz.) Cool Whip
2 small boxes French vanilla pudding (instant)

Preparation

Butter a 13 x 9-inch pan and line with graham crackers.
Mix pudding and milk; beat 2 minutes. Blend in Cool Whip.
Pour half of mixture over crackers and then put on another layer of crackers and the rest of the pudding on top of the crackers.
Top with another layer of crackers.
Refrigerate for 2 hours.
Frost with chocolate frosting.
Refrigerate for 24 hours.