(No Bake) Eclair Cake

Instructions

1. Spray a 13 x 9-inch pan with cooking spray (Pam).
2. Layer graham crackers in the pan, breaking them as needed to cover the bottom and fill in any gaps.
3. Prepare the pudding by mixing 2 small packages of Jell-O French vanilla instant pudding with 3 cups of cold milk until thickened.
4. Fold in 8 oz. of Cool Whip into the pudding until well combined.
5. Spread a layer of the pudding mixture over the graham crackers.
6. Repeat layering with graham crackers and pudding mixture until all ingredients are used, ending with a pudding layer on top.
7. Refrigerate for at least 2 hours before serving to set.