ECLAIR CAKE

Whole graham crackers
2 sm. box vanilla pudding, instant
3 c. milk
8 oz. Cool Whip
--TOPPING--
1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla
Line 9 x 13 cake pan with whole graham crackers. Mix vanilla pudding and blend
in Cool Whip and put half of pudding mix on top of graham crackers. Another
layer of whole graham crackers in pan and rest of pudding mixture on top of
them. Finish with another layer of graham crackers. Coat and smooth out
chocolate topping over top of the graham crackers. Topping: Mix and boil 1
minute only add margarine and vanilla. Let cool and keep stirring until smooth
and thick. Spread on top. Refrigerate cake until used. Also any unused should
be kept in refrigerator. Iris Fryer
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