Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 oz.) pkg. vanilla instant pudding
1 box graham crackers
3 c. milk
1 (8 oz.) container nondairy topping
1/3 c. cocoa
1 c. sugar
1/4 c. evaporated milk
1 stick butter
1 tsp. vanilla

Preparation

Prepare pudding using 3 cups milk.
Lay down one layer of graham crackers in a 9 x 13-inch pan.
Pour pudding over crackers. Make another layer of crackers.
Pour remainder of pudding over crackers.
Make one more layer of crackers.
Mix cocoa, sugar, evaporated milk and butter in saucepan.
Heat until bubbly.
Add vanilla.
Stir well.
Pour over cracker layer.
Refrigerate and serve with a
dab of whipped topping.