Eclair Cake

Directions

1. 1
   Butter a 9 x 13-inch pan.
2. 2
   Line with graham crackers.
3. 3
   Mix pudding and milk; beat for 2 minutes.
4. 4
   Blend in Cool Whip.
5. 5
   Pour 1/2 of mixture over graham crackers then lay another of graham crackers.
6. 6
   Pour rest of mixture over graham crackers.
7. 7
   Add another layer of crackers.
8. 8
   Refrigerate for 2 hours; frost with chocolate icing.