Chocolate Eclaire Cake

• 2 (3 1/2 ounce) boxes instant vanilla pudding
• 3 1/4 cups milk, divided
• 1 (8 ounce) container Cool Whip
• 24 graham crackers
• 1/3 cup cocoa
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup butter
• 1 teaspoon vanilla

1. Beat 3 cups milk & pudding. Fold in Cool Whip.
2. Layer graham crackers in the bottom of a 9 x 13" pan. Break as needed to fit. Spread 1/2 of the pudding mixture on top of crackers. Add another layer of crackers on top. Add remaining pudding mixture. Top with remaining crackers.
3. To make topping, bring cocoa, milk and sugar to a full boil for one minute, stirring frequently.
4. Remove from heat to cool for one minute. Add butter & vanilla, stirring until butter is melted.
5. Pour topping over cake.
6. Refrigerate until topping is set.

instant vanilla pudding, milk, crackers, cocoa, sugar, milk, butter, vanilla

Taken from www.food.com/recipe/chocolate-eclaire-cake-523089 (may not work)