Eclair Cake

Directions

1. 1
   Arrange graham crackers on the bottom of a 9 x 13 pan.
2. 2
   Mix pudding and milk, then fold in cool whip.
3. 3
   Pour half of pudding mixture on graham crackers, then add another layer of crackers.
4. 4
   Top with the remaining pudding mixture.
5. 5
   Top with a third layer of graham crackers and put in refridgerator.
6. 6
   Melt chocolate and butter together.
7. 7
   Once combined, add remaining ingredients, stirring until all combined.
8. 8
   Pour frosting over chilled cake and refridgerate at least 6 hours before serving, preferably overnight.