Chocolate Eclair Dessert - cooking recipe

Ingredients

2 pkg. French vanilla instant pudding
whole graham crackers (about 1/2 box)
3 Tbsp. hot coffee
3 c. cold milk
8 oz. Cool Whip, thawed
3 Tbsp. cocoa
3 Tbsp. oleo, melted
1 1/2 c. powdered sugar

Preparation

Mix pudding with milk and fold in Cool Whip.
Line bottom of 9 x 13-inch pan with graham crackers.
Spread pudding mixture over crackers.
Top with another layer of graham crackers.
Mix together cocoa, melted oleo, hot coffee and powdered sugar. Spread icing over crackers and refrigerate, covered, for at least 12 hours before serving.