Recipe - Chocolate Eclair Cake

1 Box whole graham crackers
6 ounce Package inst vanilla pudding
mix
3 cup Milk
8 ounce Carton whipped topping
Glaze:
1 cup Sugar
1/8 teaspoon Salt
1/3 cup Cocoa
One fourth cup Milk
One fourth cup Butter
1 teaspoon Vanilla extract

Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers.
Mix pudding mix and milk beating well. Fold in whipped topping. Spread half
of mixture over crackers in pan. Cover with another layer of crackers.
Spread remaining mix over crackers. Top with a layer of crackers.

In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil
one minute. Remove from heat and add butter and vanilla. Beat until smooth
and spread on top of crackers. Refrigerate. Much more delicious if not
served until next day.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini