Dish of the Day...Chocolate Eclair Cake

**Recipe Courtesy of Sarah Scaffidi

Ingredients:

Filling:
2 boxes (3.5 oz.) vanilla instant pudding 3 cup milk
1 container (8 oz.) Cool Whip
Graham crackers
Topping:
1⁄3 cup cocoa
1 cup sugar
1⁄4 cup milk
1 stick butter
1 teaspoon vanilla 

Directions:
Filling: Combine pudding mix and milk; beat. Stir in Cool Whip. Place a layer of graham crackers in the bottom of a 9”x13" dish. Spread 1⁄2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Topping: Bring cocoa, milk, and sugar to a full rolling boil; boil (about 1 minute), stirring frequently. Remove from heat and cool 1 minute. Add butter and vanilla; stir until but- ter is melted. Pour chocolate topping over the top layer of graham crackers. Refriger- ate overnight.