Chocolate Eclair Cake

Chocolate Eclair Cake

• 1 Box whole graham crackers
• 6 oz Package inst vanilla pudding mix
• 3 c Milk
• 8 oz Carton whipped topping

Glaze:

• 1 c Sugar
• 1/8 ts Salt
• 1/3 c Cocoa
• 1/4 c Milk
• 1/4 c Butter
• 1 ts Vanilla extract

Instructions:

Butter 13 x 9 inch pan and cover bottom with layer whole graham
crackers. Mix pudding mix and milk beating well. Fold in whipped
topping. Spread half of mixture over crackers in pan. Cover with
another layer of crackers. Spread remaining mix over crackers. Top
with a layer of crackers.

In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and
boil one minute. Remove from heat and add butter and vanilla. Beat
until smooth and spread on top of crackers. Refrigerate. Much more
delicious if not served until next day.