Eclair Cake

Ingredients
- 1 box graham crackers
- 2 small pkg vanilla instant pudding
- 9 oz Cool Whip
Directions
- Mix pudding as stated on box then blend in Cool Whip
- Butter bottom of 9 x 13-inch pan
- Put layer of graham crackers in pan Pour half of pudding mixture over graham crackers
- Put a layer of crackers over pudding and pour remaining pudding over them
- Put another layer of crackers over this and refrigerate for 24 hours with icing