Eclair Cake

Directions

1. 1
   Butter bottom of a 13 x 9-inch pan; line with graham crackers. Prepare pudding with 3 1/2 cups milk, beating at medium speed until well blended, about 2 minutes.
2. 2
   Carefully fold in Cool Whip. Pour 1/2 of mixture over graham crackers.
3. 3
   Cover with another layer of crackers.
4. 4
   Repeat with remaining pudding mixture.
5. 5
   Cover with more crackers.
6. 6
   Refrigerate for at least 2 hours.
7. 7
   Frost with Eclair Cake Icing.