1 box graham crackers
2 sm. vanilla instant puddings
3 1/2 c. milk
9 oz. Cool Whip

Butter bottom of 9 x 13 inch pan. Cut crackers to fit complete bottom. Line pan with the crackers. Mix pudding with milk; beat at medium speed 2-2 1/2 minutes.

Blend Cool Whip. Pour 1/2 of pudding mixture over graham crackers. Spread smoothly. Place a second layer of crackers over the pudding mixture, top with remaining pudding mixture. Top with another layer of crackers. Refrigerate about 2 hours.