Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3.5 oz.) pkg. instant vanilla pudding
1 Tbsp. vanilla extract
3 c. milk
1 (8 oz.) container softened Cool Whip
1 (16 oz.) pkg. graham crackers
1/4 c. milk
1/3 c. dry cocoa
3/4 c. granulated sugar
1/8 tsp. salt
2 Tbsp. butter
1 tsp. vanilla extract

Preparation

Cake:
Combine pudding mix, vanilla and milk.
Fold in Cool Whip and beat 2 minutes at medium speed of electric mixer. Lightly oil a 9 x 13-inch dish.
Place a layer of whole graham crackers in dish.
Spread 1/2 of pudding mixture over crackers. Cover with cooled topping.
Refrigerate 12 to 24 hours before serving.