Lemon Eclair Dessert

Instructions

1. Layer one layer of graham crackers in an 11 x 13-inch casserole dish.
2. Mix vanilla instant pudding with milk; let stand until set.
3. Add lemon jello to the pudding mixture; mix well. Fold in Cool Whip.
4. Spread half of the filling over the first layer of graham crackers.
5. Add another layer of graham crackers on top of the filling.
6. Spread the remaining filling over the second layer of crackers.
7. Add a final layer of graham crackers on top of the filling.
8. Spread lemon icing over the top layer of crackers.
9. Refrigerate for 24 hours before serving.