A Different Chocolate Eclair Cake (Dessert)

• cake
• 1 (16 ounce) box Club crackers
• 2 (3 1/2 ounce) boxes vanilla instant pudding mix
• 3 cups milk
• 1 (9 ounce) Cool Whip, thawed
• frosting
• 2 ounces chocolate squares
• 3 tablespoons butter
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 3 tablespoons milk

1. Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
2. Mix pudding and milk, then fold in cool whip.
3. Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
4. Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
5. Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
6. You will have Club crackers left.

cake, crackers, vanilla instant pudding, milk, frosting, chocolate squares, butter, light corn syrup, vanilla, powdered sugar, milk

Taken from www.food.com/recipe/a-different-chocolate-eclair-cake-dessert-387106 (may not work)