Eclair Cake

Directions

1. 1
   Butter a 9 x 13-inch pan and line with a single layer of graham crackers.
2. 2
   Add milk to pudding and beat as box directs. Fold Cool Whip into pudding.
3. 3
   Spread 1/2 pudding mixture over crackers.
4. 4
   On top of pudding, add another layer of graham crackers.
5. 5
   Put remaining pudding on top of crackers.
6. 6
   Put one last layer of crackers on and spread frosting to desired thickness. Refrigerate overnight.
7. 7
   Cut into squares.