Chocolate Eclair Cake - cooking recipe

Ingredients

2 boxes (3 oz.) vanilla instant pudding
3 c. milk
9 oz. carton Cool Whip
graham crackers
1 c. sugar
1/3 c. cocoa
1/4 tsp. salt
1/4 c. milk or whipping cream
1/4 c. butter
1 tsp. vanilla

Preparation

Mix together pudding and milk; fold in Cool Whip.
Place layer of graham crackers in bottom of 13 x 9-inch pan, covering bottom. Break in sections to fit well.
Layer pudding and crackers ending with crackers on top.
Boil sugar, cocoa, salt and 1/4 cup milk about 2 minutes.
Add butter and vanilla.
Cool until glazes slightly.
Beat smooth until thickens a little.
Do not let get very thick as consistency needs to be thin enough to pour over crackers.
Frost cake with this mixture.
Refrigerate overnight, keep unused mixture in refrigerator.