Eclair Cake Recipe

1. In a medium mixing bowl, blend together the instant vanilla pudding mix and milk.

2. Using a handheld electric mixer, beat for 2 minutes on medium speed. Gently fold in the Cool Whip.

3. In a 9×13-inch dish, lay a single layer of graham crackers, cutting as needed, to cover the entire bottom of the dish.

4. Evenly spread half of the pudding mixture over the graham crackers.

5. Lay the second layer of graham crackers, fitting as needed, over the pudding layer.

6. Pour the remaining pudding mixture over the graham crackers.

7. Lay the final layer of graham crackers, fitting as needed, over the pudding.

Glaze:

1. In a medium microwave-safe bowl, add the butter and milk, and heat just until the butter melts.

2. Add the cocoa, powdered sugar, and vanilla. Using a handheld electric mixer, mix until glaze becomes smooth and there are no longer any lumps.

To Assemble:

1. Pour the glaze over the top layer of graham crackers, using an offset spatula to cover the top smoothly.

2. Cover the dish with plastic wrap and place it in the refrigerator overnight.