Chocolate Eclair Cake - cooking recipe

Ingredients

1 pkg. (6 oz.) instant vanilla pudding
3/4 c. Cool Whip
1/2 c. less 1 tsp. oleo
1/2 tsp. vanilla
milk
3 c. milk
graham crackers
1 c. powdered sugar
1/6 c. cocoa

Preparation

Mix instant vanilla pudding with 3 cups milk until thick. Refrigerate for 20 minutes (or until thickened).
Blend in Cool Whip.
Line dish (2-quart casserole) with graham crackers. Pour mixture on top.
Place another layer of graham crackers.
Melt oleo.
Add powdered sugar, vanilla and cocoa.
Mix and add enough milk to spread easily. Pour on graham crackers.
Leave in refrigerator 2 to 4 days.