Chocolate Eclair Cake

Ingredients:

1 cup Sugar
1/3 cup Cocoa
3 1/4 cup Milk
1 stick Butter
1 tsp. Vanilla
1 box Graham Crackers
8 oz Cool Whip
2 boxes French Vanilla Instant Pudding

Directions:

Topping:
Mix together the sugar, cocoa, 1/4 cup milk, butter and vanilla on medium heat. Boil for 1 minutes. Set aside to cool.

Filling:
Mix together the pudding and 3 cups of milk. Beat and add cool whip.

Line a 9 x 13 dish casserole dish with graham crackers. Spread a layer of filling on top. Then alternate with filling and graham crackers, ending with crackers on top.

Pour topping on top.

Pistochio Salad

Ingredients:

1 box Pistochio Pudding
1 cup crushed Pinapples, drained
1 (12 oz) Cool Whip
1/2 (12 oz) bag Mini-Marshmellow

Directions:

Mix pistochio pudding and cool whip until well blended. Add pinapples and mix again until well blended. Add marshemllow and mix until well blended.

Cover and refrigerate