In a large mixing bowl, whisk instant pudding and milk together.
Place 16 crackers in bottom of 8×8 pan.
Pour half the pudding mixture on top of crackers, spreading evenly.
Place the other 16 crackers on top of pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
Top with the whole container of cool whip.
Cover with plastic wrap and refrigerate for at least 24 hours. The “magic” part – after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust! Serves 6.