Butter bottom of 9x13 pan. Line with graham crackers.
Mix pudding with milk, beat at medium speed 2 minutes. Blend in Cool Whip. Pour half over graham crackers, then place 2nd layer graham crackers over pudding and pour remaining pudding over and cover with more graham crackers. Refrigerate 2 hours then frost with Eclair Cake Frosting.
Ingredients
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1 box Graham Crackers (1 lb Box)
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3 1/2 cups milk
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1 package Cool Whip (8 ounce pkg)
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2 packages instant French vanilla pudding (small pkg)
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