Eclair Cake

From the kitchen of Robert Rynard

Ingredients

2 packages instant vanilla pudding (3 ounce)
3 cups milk
1 container (8 ounce) Cool Whip
5 tablespoons butter
1 cup sugar
1/3 cup milk
1 cup chocolate chips
1 teaspoon vanilla
graham crackers

Directions

1. Line pan with half of the graham crackers.

2. Mix pudding, milk, and Cool Whip.

3. Spoon 1/2 the pudding mixture on top of cracker.

4. Layer remaining crackers and pudding, to make second layer.

5. Mix butter, milk and sugar. Boil 1 minute. Remove from heat.

6. Add chocolate chips and vanilla.

7. Pour on top.

8. Cool.