Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 1/2 ounce) boxes instant vanilla pudding
2 cups milk (cold)
16 ounces Cool Whip
14 1/2 ounces graham crackers
topping (or you can use chocolate frosting)
1 cup sugar
1/3 cup cocoa
1/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla

Preparation

combine pudding and milk.
fold cool whip into pudding/milk mixture.
cover bottom of 9x13 pan with graham crackers.
pour 1/2 of the mixture onto crackers.
add another layer of crackers on top.
pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
Topping:
bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.