Chocolate Eclair Cake

Ingredients :

Filling :

• 2 (3.5 oz.) boxes vanilla instant pudding
• 3 c. milk
• 1 (8 oz.) container Cool Whip
• Graham crackers

Topping :

• 1/3 c. cocoa
• 1 c. sugar
• 1/4 c. milk
• 1 stick (1/2 c.) butter (or margarine)
• 1 tsp. vanilla

Instructions :

For the filling:

• Combine pudding mix and milk; beat. Stir in Cool Whip.
• Place a layer of graham crackers in the bottom of a 9×13″ dish.
• Spread 1/2 of the pudding mixture over the graham crackers.
• Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:

• Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
• Pour chocolate topping over the top layer of graham crackers.
• Refrigerate overnight.
• That’s it! Enjoy!