Bryce's Éclair Cake

1 (6 oz.) pkg. instant French vanilla pudding
3 cups milk
1 (8 oz.) carton Cool Whip
1 box graham crackers

Frosting:
1 cup sugar 1/3 cup cocoa 1 tsp. vanilla
¼ cup milk ¼ cup butter

Mix together pudding and milk. Add Cool Whip and beat until smooth. Butter 9 x 13 inch pan and line with whole graham crackers. Pour ½ pudding mixture over crackers; add another layer of crackers, rest of pudding, another layer of crackers (3 layers crackers and 2 layers pudding)

Frosting: Combine sugar and cocoa. Mix well; add milk and beat until smooth. Bring to boil and cook 1 minute. Remove from heat and butter and vanilla. Stir until cool. When cool, beat until smooth and thick enough to spread. Spread on cake. Refrigerate 12 to 24 hours.