Chocolate Eclair Cake - cooking recipe

Ingredients

graham crackers
3 small boxes French vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip

Preparation

Line a 9 x 13-inch pan with graham crackers on bottom and sides.
Do not crush the graham crackers.
Mix pudding and milk together.
When mixed, fold into the Cool Whip.
When the filling is finished, pour over the graham crackers.
Then line the top of the pan with whole graham crackers.
Cut the sides so they are even.