Chocolate Eclair Cake

• 2 box Instant French Vanilla Pudding
• 3 cup Milk
• 8 oz Cool Whip
• 1 box Graham Crackers
• 1 1/2 cup Sugar
• 6 tbsp Cocoa
• 3 tbsp Milk
• 2 tsp White Karo Syrup
• 2 tsp Vanilla Extract
• 1 tbsp Oil
• 3 tbsp Butter, softened

1. For cake: Mix the first three ingredients until thick
2. Place one layer of crackers in 9x13 dish.
3. Spread half of pudding mixture on crackers.
4. Place another layer of crackers on top of the pudding mixture.
5. Spread rest of pudding on crackers and place on last layer of crackers on top.
6. Put dish in refrigerator over night.
7. Do not put icing on until following day.
8. For icing: Mix all ingredients together.
9. After icing the top layer of crackers, place dish back into refrigerator for up to an hour.

milk, crackers, sugar, cocoa, milk, white karo syrup, vanilla, oil, butter

Taken from cookpad.com/us/recipes/342154-chocolate-eclair-cake (may not work)