Chocolate Eclair Cake - cooking recipe

Ingredients

2 small boxes sugar-free instant pudding and pie filling
1 (8 oz.) carton Cool Whip
2 3/4 c. milk

Preparation

Mix pudding with milk; beat in Cool Whip and line 9 x 13-inch pan with graham crackers.
Pour 1/2 pudding mix over graham crackers.
Top with another layer of graham crackers; pour remaining pudding mix over grahams and top with more grahams. Heat 1 cup brown sugar and 1/4 cup milk.
Heat to boiling and boil 1 minute.
Add 1/3 cup cocoa and 1 stick margarine; heat until margarine is melted and icing is smooth.
Add 1 teaspoon vanilla. Pour over cake.
Chill several hours.