Chocolate Éclair Cake

FILLING:
1 large (16oz) Cool Whip
3 boxes French vanilla pudding
3 cups milk
Graham crackers

TOPPING:
¾ cup sugar
½ cup cocoa
1/3 cup milk
1½ block of margarine (6 sticks)
2 tsp vanilla
Mix filling and set aside

In a large sauce pan mix sugar, cocoa and milk for topping and bring to a boil. Stir in margarine and vanilla. Set aside to cool.

This recipe makes 1 9×13 pan or 2 8×8 pans

Lightly butter pan(s). Place a layer of graham crackers on the bottom of the pan and top with a layer of filling. Add another layer of graham crackers and filling and top with a final layer of graham crackers. Pour topping over éclair cake, cover and refrigerate overnight ( or at least a few hours) before serving.

Chocolate Éclair Cake