Eclair Cake

couldn't help myself, this is from one of the blogs I follow this just looks to good not to share it with everyone. 

ECLAIR CAKE

source: Chef in Training

Ingredients:
2 (3.4 oz) vanilla instant pudding packages
3-1/2 cups whole milk
2 (14.4 oz) packages Graham crackers
8-12 oz. cool whip

Directions:
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip

In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.

Poor half of pudding/cool whip mixture on top and level.

Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.

Put the second half of pudding/cool whip mixture on top and level.

Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FROSTING
3 Tbsp Butter
3 Tbsp milk
3 Tbsp Cocoa
1-1/2 cup powdered sugar

1. Microwave butter and milk just enough so that they are melted together. You do not need to boil it.

2. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze

3. Pour over top of graham crackers and smooth out nicely.

(**I usually double the frosting recipe)