Chocolate Eclair Cake

Directions

1. 1
   Mix together pudding and milk; fold in Cool Whip.
2. 2
   Place layer of graham crackers in bottom of 13 x 9-inch pan, covering bottom. Break in sections to fit well.
3. 3
   Layer pudding and crackers ending with crackers on top.
4. 4
   Boil sugar, cocoa, salt and 1/4 cup milk about 2 minutes.
5. 5
   Add butter and vanilla.
6. 6
   Cool until glazes slightly.
7. 7
   Beat smooth until thickens a little.
8. 8
   Do not let get very thick as consistency needs to be thin enough to pour over crackers.
9. 9
   Frost cake with this mixture.
10. 10
    Refrigerate overnight, keep unused mixture in refrigerator.