Eclair Cake - cooking recipe

Ingredients

2 pkg. French vanilla instant pudding
12 oz. container Cool Whip
3 c. milk
box of graham crackers (graham crackers with cinnamon and sugar optional)
1/3 c. cocoa
1/4 c. milk
1 c. sugar
1 stick margarine/butter
1 tsp. vanilla

Preparation

Mix 3 cups milk with pudding then fold in Cool Whip.
Put a layer of graham crackers in bottom of large pan.
Pour 1/2 of mixture over graham crackers.
Add another layer then put rest of mixture over it and add another layer of graham crackers.
Mix cocoa, 1/4 cup milk and sugar together.
Boil 1 minute then add margarine and vanilla.
Pour over mixture.\tBetter if you fix night before.