1Eclair -Mix 2 small pkg. of French Vanilla Instant Pudding with 3 cups of cold Milk. Add a 9 oz. tub of cool whip. In 9 x 14 dish, lay down layers of graham crackers to cover the bottome of the dish. Then add half of the pudding mixture, top with another layer of graham crackers, the rest of the pudding and another layer of graham crackers. Spread glaze over this.
2Glaze - Combine and boil 1 minute, cocoa, milk sugar, salt and butter. Remove from heat and add 1 teas. of vanilla, stir real good. Cool some and then spread on top of the Graham Crackers. This glaze should set up similar to fudge and be shiny.
Cool Eclair in refrig at least 2 hours before serving.