Chocolate Eclair Cake - cooking recipe

Ingredients

2 large pkg. instant vanilla pudding
1 large carton Cool Whip
graham crackers
1 1/2 c. sugar
3 Tbsp. cocoa
1 small can evaporated milk
1 stick margarine
1 tsp. vanilla

Preparation

Mix the sugar, cocoa, milk, margarine and vanilla.
Prepare pudding mixes in separate bowls and add 1/2 container Cool Whip to each bowl of pudding.
Line a 9 x 13-inch container with graham crackers.
Spread one batch of pudding and Cool Whip over graham crackers.
Make another layer of graham crackers and add second bowl of pudding and Cool Whip.
Top with another layer of crackers.
Bring next 3 ingredients to a boil and boil one minute.
Remove from heat and add margarine and vanilla.
Cool. Pour over top of crackers.
Cover and refrigerate for 12 hours.