Chocolate Eclair Cake

1 box honey graham cracker
2-3 oz. vanilla pudding (instant)
3 cups milk
1-8 oz. Cool Whip

To make topping:
 In a medium saucepan over medium-high heat
Combine:
1/4 cup milk
1/3 cup unsweentened cocoa powder
1 cup sugar
Boil for 1 minute; remove from heat and add 2 tablespoons butter and 1 teaspoon vanilla.
Mix well and cool.

Butter 9 x 13 baking dish.  Cover bottom with whole graham crackers.  Prepare pudding as directed with 3 cups milk.  fold in cool whip into pudding mixture.  Spoon 1/3 pudding mixture over graham cracker.  Repeat layering 2 more times ending with chocolate icing.  Refrigerate at  least 24 hours.  Also good to serve frozen.
About 15 servings.