Chocolate Eclair Cake

• Graham crackers
• 2 sm. pkgs. instant vanilla pudding
• 2-1/2 c. milk
• 8-oz. Cool Whip
• 1-1/2 c. powdered sugar
• 2 Tbsp. soft butter
• 3 Tbsp. milk
• 2 Tbsp. light Karo syrup
• 2 1-oz. envelopes unsweetened chocolate, melted
• 1 Tbsp. vanilla

1. Cover bottom of a 9 x 13 inch pan with a single layer of graham crackers.
2. Mix together 2 small packages of instant vanilla pudding and milk, stir well and add Cool Whip.
3. Spread half of pudding mixture over graham crackers in pan.
4. Add another layer of graham crackers, then remaining pudding.
5. Add another layer of graham crackers.
6. Prepare frosting by mixing together powdered sugar, butter, milk, Karo syrup, melted chocolate, and vanilla. Frost cake and refrigerate 24 hours.

crackers, instant vanilla pudding, milk, powdered sugar, butter, milk, light karo syrup, chocolate, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=76390 (may not work)