CHOCOLATE ECLAIR CAKE

l box whole graham crackers
6 oz. pkg instant vanilla pudding mix
3 cups milk
8 oz. carton whipped topping
Glaze:
l cup sugar
l/8 tsp. salt
l/3 cup cocoa
l/4 cupmilk
l/4 cup butter
l tsp. vanilla extract
Butter l3x9″ pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mix 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 l min. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much mor e delicious if not served until next day. Prodigy