Eclair Cake - cooking recipe

Ingredients

2 pkg. graham crackers, crushed
2 small pkg. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) Cool Whip
1 stick oleo
4 Tbsp. cocoa
6 Tbsp. milk
1 tsp. vanilla
approximately 1 lb. confectioners sugar

Preparation

Prepare pudding with milk.
When set, fold in Cool Whip.
In a 9 x 15-inch pan, layer crackers and pudding alternately, ending with crackers.
Refrigerate 2 hours, then frost.
Boil the last 4 ingredients until mixed well, then add confectioners sugar.
Spoon over chilled pudding mixture.