Chocolate Eclair Cake

• 2 boxes (3 oz.) vanilla instant pudding
• 3 c. milk
• 9 oz. carton Cool Whip
• graham crackers
• 1 c. sugar
• 1/3 c. cocoa
• 1/4 tsp. salt
• 1/4 c. milk or whipping cream
• 1/4 c. butter
• 1 tsp. vanilla

1. Mix together pudding and milk; fold in Cool Whip.
2. Place layer of graham crackers in bottom of 13 x 9-inch pan, covering bottom. Break in sections to fit well.
3. Layer pudding and crackers ending with crackers on top.
4. Boil sugar, cocoa, salt and 1/4 cup milk about 2 minutes.
5. Add butter and vanilla.
6. Cool until glazes slightly.
7. Beat smooth until thickens a little.
8. Do not let get very thick as consistency needs to be thin enough to pour over crackers.
9. Frost cake with this mixture.
10. Refrigerate overnight, keep unused mixture in refrigerator.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304714 (may not work)