Eclair Cake

1 lb box graham crackers
2 small or 1 large box vanilla instant pudding
3 1/2 c. milk
1 - 8 oz container Cool Whip

Butter 9x13 inch cake pan. Line with Graham crackers. Mix pudding and milk until creamy. Add Cool Whip. Then pour ½ the mixture over the graham crackers. Then put another layer of graham crackers in the pan. Then pour the rest of the pudding mixture over the graham crackers. Now add 1 more layer of graham crackers. Chill in the refrigerator for about 2 hours. Then frost with 1 can of melted frosting. About 1 minute in the microwave on high will melt it.