Small Batch Chocolate Éclair Cake

Ingredients

• 3 tablespoons natural baking cocoa unsweetened
• 3 tablespoons butter softened
• 3.4 oz jell-o vanilla pudding instant
• 1.5 cups milk 2% ()
• 3 tablespoons warm milk 
• 1.5 cups powdered sugar 
• 0.5 teaspoon vanilla 

Equipment

• whisk
• blender
• baking pan

Directions

1. With a hand-held mixer or whisk, beat together pudding mix and milk for about 2 minutes. Pudding should start to thicken. Fold in the whipped topping or freshly whipped cream.Break the graham crackers into squares and lay them across the bottom of an 8 inch baking dish. You’ll need to break some of them to cover the bottom of the dish.
2. Spread the pudding mix across the graham crackers.
3. Layer on more graham crackers and more pudding mix twice so that you have a total of 3 layers of graham crackers and two layers of pudding mixture.To make the icing, beat the butter, cocoa powder and sugar together, then add milk and beat until creamy and smooth. Beat in vanilla.