Eclair Cake

Directions

1. 1
   Butter a 9 x 11-inch pan.
2. 2
   Line with whole graham crackers. Mix pudding and milk; beat 2 minutes at medium speed.
3. 3
   Blend in Cool Whip.
4. 4
   Pour 1/2 mixture over the crackers.
5. 5
   Put another layer of crackers.
6. 6
   Pour remaining pudding mix and finish with another layer of crackers.
7. 7
   Refrigerate 2 hours or overnight.
8. 8
   Frost. Refrigerate another 24 hours.