| | Directions | | 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. |
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| Ingredients | | - |  | 1 box Graham Crackers (1 lb Box) |
| - | | 3 1/2 cups milk |
| - | | 1 package Cool Whip (8 ounce pkg) |
| - | | 2 packages instant French vanilla pudding (small pkg) |
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