Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
6 oz. pkg. instant French vanilla pudding mix
1 c. white sugar
1/8 tsp. salt
1/3 c. cocoa
3 c. milk
9 oz. thawed Cool Whip
1/4 c. milk
1/4 c. butter
1 tsp. vanilla

Preparation

Butter a 13 x 9-inch Pyrex dish and line with graham crackers, not crushed.
Mix together pudding mix and milk.
Fold in Cool Whip.
Pour half of the mixture over graham crackers.
Place another layer of crackers and rest of pudding over crackers.
Lay 1/3 of crackers (takes about 3/4 of box).
Frost top layer with fudge frosting and let set all day or overnight.
Refrigerate.