2 pkg. vanilla instant pudding
1 box graham crackers
3 c. milk
1 med. size container Cool Whip

Combine pudding and milk. Beat until thick, then fold in non-dairy whipped topping. In a 9 x 13 dish, place layer on bottom with graham crackers (whole, not crushed). Cover crackers with a layer of mixture, then add another layer of crackers, and mix, ending with a layer of crackers on top.

ICING:

1/3 c. cocoa
1/4 c. evaporated milk
1 c. sugar

Bring above ingredients to a boil, stirring constantly. Let cook 1 minute and add 1 stick of butter, 1 teaspoon vanilla. Mix thoroughly and pour over cake. You can sprinkle top with chopped pecans (optional). Refrigerate overnight before serving.

For Cherry Eclair Cake, substitute 2 cans of cherry pie filling for icing.