Eclair Cake

Directions

1. 1
   Butter bottom of 9 x 13-inch pan. Line with graham crackers. Mix pudding with milk at medium speed for 2 minutes.
2. 2
   Blend in Cool Whip.
3. 3
   Pour 1/2 of pudding mixture over crackers.
4. 4
   Place second layer of crackers over pudding.
5. 5
   Pour rest of pudding over crackers.
6. 6
   Place another layer of crackers over pudding. Refrigerate for 12 hours.
7. 7
   Two hours before serving, ice with Pillsbury frosting.