Chocolate Eclair Cake

-Filling-

3 boxes 3.5 ounces instant vanilla pudding

3 cups milk

1 1/2 - 8 ounce container Cool Whip

Graham Crackers

-Topping-

1/3 cup cocoa

1 cup sugar

1/4 cup milk

1 stick butter

1 teaspoon vanilla

Filling Instructions

Combine pudding and milk, beat together. Stir in Cool Whip (Mom used 1 1/2 - 8 ounce container). Place one layer graham crackers in the bottom of a 9 X 13 inch pan. Spread 1/2 of pudding mixture on top. Repeat with another layer of graham crackers and pudding mixture. Top with final layer of graham crackers.

Topping Instructions

Bring cocoa, milk, and sugar to a rolling boil; a full minute. Add butter and vanilla, stir until butter is melted. Pour chocolate over graham crackers and refrigerate over night.