Chocolate Eclair Cake

Directions

1. 1
   Mix Cool Whip with already prepared pudding; set aside.
2. 2
   In medium saucepan, mix powdered sugar, cocoa and milk; cook until bubbly and set aside.
3. 3
   Melt butter and pour over the graham crackers.
4. 4
   Refrigerate, covered, these three mixtures overnight. Next day, layer alternately in a 13 x 9-inch pan, the graham cracker mixture on bottom, then the pudding and Cool Whip mixture, and end with a graham cracker layer.
5. 5
   Pour cooked cocoa mix over the top.