Chocolate Eclair Cake

• 1 (1lb) box graham crackers
• 2 sm. pkgs. Instant French Vanilla pudding
• 3 1/2 c. milk
• 1 (9 oz.) container Cool Whip
• Frosting:
• 2 pkgs. Nestle chocolate, premelted (Baker's unsweetened premelted baking chocolate flavor)
• 2 tsp. white Karo syrup
• 2 tsp. vanilla
• 2 Tbsp. butter, softened
• 1 1/2 c. powdered sugar
• 3 Tbsp. milk

1. Butter bottom of 9 X 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half of the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost.
2. Frosting
3. Beat all ingredients until smooth: spread over cake. Refrigerate 24 hours.

graham crackers, pkgs, milk, frosting, chocolate, white karo syrup, vanilla, butter, powdered sugar, milk

Taken from www.epicurious.com/recipes/member/views/chocolate-eclair-cake-52885001 (may not work)