Chocolate Eclair Cake

A family-favorite, especially as a hot summer dessert. Requires a little bit of advance preparation, but well worth it!

1 - 3 oz package instant vanilla pudding mix
1 - 3 oz package instant chocolate pudding mix
1 - 8 oz frozen whipped topping, thawed (Cool Whip)
1 - 16 oz package graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 Tablespoons butter
1 teaspoon vanilla extract

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In a large bowl, combine vanilla pudding mix and 1 1/2 cups cold milk. Whisk together well. Fold in 1/2 of the whipped topping and beat with mixer for 2 minutes.

In a greased 9 x 13" baking dish, spread a layer of graham crackers on the bottom of the dish. Spread vanilla pudding mixture over crackers. Then top with another layer of graham crackers.

In a large bowl, combine chocolate pudding mix and 1 1/2 cups cold milk. Whisk together well. Fold in 1/2 of the whipped topping and beat with mixer for 2 minutes. Spread over the layer of graham crackers. Top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute. Remove from heat ... add butter and vanilla. Mix well and cool. Pour topping evenly over graham cracker layer and refrigerate until set. Serve.