Eclair Cake

Directions

1. 1
   Mix both packages of pudding with milk, using an electric mixer.
2. 2
   Mix in the Cool Whip.
3. 3
   Line the bottom of a buttered 9 x 13 pan with graham crackers (do not crumb crackers). Use whole crackers and do not overlap.
4. 4
   Pour 1/2 pudding mixture over crackers.
5. 5
   Add another layer of graham crackers.
6. 6
   Pour balance of pudding mixture over crackers.
7. 7
   Refrigerate for 2 hours and then frost with Eclair Icing.