Crème Puff Cake

Cover bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding with milk, then fold in Cool Whip.

Pour half of mixture over crackers, then cover with another layer of crackers. Use remaining pudding mixture and a third layer of crackers.

Let set in refrigerator at least an hour, then cover with a thin drizzle of powdered sugar using remaining ingredients.

It is best if left in refrigerator 24 hours or at least overnight.