Chocolate Eclair Cake

• 1 (12 oz.) box graham crackers
• 2 (3 1/4 oz.) boxes French vanilla instant pudding
• 3 c. plus 3 Tbsp. cold milk, divided
• 8 oz. carton whipped topping
• 3 (1 oz.) sq. chocolate, melted
• 3 Tbsp. butter, softened
• 2 tsp. white corn syrup
• 2 tsp. vanilla
• 1 1/2 c. confectioners sugar

1. Butter a 9 x 13-inch baking pan and line with whole graham crackers.
2. Set aside.
3. In large bowl of electric mixer, combine pudding and 3 cups milk at medium speed.
4. Fold in whipped topping. Pour 1/2 of pudding mixture on graham crackers.
5. Top with another layer of whole graham crackers.
6. Top with remaining pudding.
7. Top with third layer whole graham crackers.
8. In medium bowl, combine remaining ingredients and confectioners sugar.
9. Spread over top layer of crackers.
10. Cover and chill for 24 hours.
11. Makes 15 servings.

graham crackers, cold milk, carton whipped topping, chocolate, butter, white corn syrup, vanilla, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739755 (may not work)