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INSTRUCTIONS FOR CHOCOLATE ECLAIR CAKE:
For the filling:
1 ) Combine pudding mix and milk; beat. Stir in Cool Whip.
2 ) Place a layer of graham crackers in the bottom of a 9×13″ dish.
3 ) Spread 1/2 of the pudding mixture over the graham crackers.
4 ) Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
1 ) Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
2 ) Remove from heat and cool one minute.
3 ) Add butter and vanilla; stir until butter is melted.
4 ) Pour chocolate topping over the top layer of graham crackers.
5 ) Refrigerate overnight.