Chocolate Eclair Dessert

From the Kitchen of Brett Broussard

3 cups milk
2 small Vanilla Pudding
8 ounces Cool Whip
1 box graham crackers
1 cup sugar
1/3 cup cocoa powder
1/4 cup milk
1 stick butter
1 teaspoon vanilla

Mix Pudding with milk and fold in Cool Whip. Line dish with Graham Crackers, bottom and sides. Pour pudding over crackers and add another layer of graham crackers and repeat.

Heat sugar, cocoa powder, and milk for 1 minute. Remove from heat and add butter and vanilla.