Chocolate Eclair Cake

1 lb. graham crackers
2 small pkg. instant vanilla pudding
3 ½ c. cold milk
8 oz. cool whip

Line 9x13 pan with graham cracker squares. Mix pudding and milk. Fold in cool whip. Spread ½ pudding mixture over crackers. Add another layer of crackers and then pudding mixture, top with another layer of crackers. Frost with chocolate frosting. Chill 3-4 hours.

Frosting

2 T. butter – melt and add 3 T. cocoa and 2 c. powdered sugar. Add enough milk to make easy to spread – about 2-3 T.