Chocolate Eclair Cake
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|2||3 oz package french vanilla instant pudding|
|1||9 oz cool whip|
|1||box graham crackers|
|frosting for top of cake:|
|1/3 c||cocoa, unsweetened powered|
|1 tsp||vanilla extract|
Butter 13by9 inch pan. Line bottom of pan with graham crackers. Mix pudding with milk then fold in cool whip. add half the pudding mixture on top of the graham crackers, add another layer of graham crackers then remaining pudding mixture and once again another layer of graham crackers.
To make frosting put all ingredients into pan and bring to boil. Boil one minute, and remove from heat. Add vanilla beat until spreadable. Top cake with frosting. Must be kept in refrigerator.