Chocolate Eclair

• 1 large box graham crackers
• 2 small boxes instant vanilla pudding
• 3 1/2 c. milk
• 9 oz. Cool Whip
• 2 oz. unsweetened chocolate
• 2 tsp. white Karo syrup
• 2 tsp. vanilla
• 3 Tbsp. softened margarine
• 3 Tbsp. milk
• 1 1/2 c. confectioners sugar

1. Butter bottom of 9 x 13-inch pan.
2. Line with whole graham crackers.
3. Mix pudding and milk; beat 2 minutes.
4. Fold in Cool Whip.
5. Spoon 1/2 of mixture over crackers.
6. Layer graham crackers. Spoon remaining mix over crackers.
7. Layer graham crackers again. Refrigerate for 2 hours.
8. Beat chocolate with syrup, vanilla, margarine, 3 tablespoons milk and confectioners sugar.
9. When smooth, ice the graham crackers and refrigerate for 24 hours.

graham crackers, vanilla pudding, milk, unsweetened chocolate, white karo syrup, vanilla, margarine, milk, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791178 (may not work)