Eclair Cake

2 3.4 oz instant vanilla pudding and pie filling
3 1/2 cups milk
12 ounces Cool Whip®
2 14.4 oz graham cracker
--Frosting--
3 tablespoons butter
3 tablespoons milk
3 tablespoons cocoa
1 cup powdered sugar


Blend milk and pudding mix for 2 minutes. Fold in cool whip. In a 9x13 pan layer graham crackers to cover the bottom of the pan. Pour half of the pudding over the layer of crackers. Repeat layers of crackers, pudding, and top with crackers. For frosting combine milk and butter until melted together. Add cocoa and sugar and mix well; pour mixture over the top of cake. Refrigerate for at least 4 hours.