Chocolate Eclair Cake
Graham crackers (enough to line a 9 x 13 pan twice)
2 cups milk
One 6 oz. package instant French vanilla pudding
Two 8 oz. cartons whipped topping
1 cup sugar
1/3 cup cocoa
1/4 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla
To make filling: Butter a 9 x 13 pan and line bottom with whole graham crackers. Combine pudding mix in bowl with milk and one carton whipped topping. Pour pudding mixture over graham crackers. Put another layer of graham crackers on top of pudding.
Refrigerate while preparing frosting: Combine sugar, cocoa and milk in heavy pan. Bring to boil over medium heat, being very careful not to burn. Cook for one minute. Remove from heat. Add butter and vanilla. Cool. When mixture starts to thicken enough, spread in on top of graham crackers. Spread second carton of whipped topping over this mixture and garnish with sprinkles of chocolate. Garnish with cherries if desired. Refrigerate until ready to serve.