Chocolate Eclair Cake

• 1 box graham crackers
• 2 (3.4 oz.) boxes instant French vanilla pudding
• 2 3/4 c. milk
• 12 oz. carton Cool Whip
• 2 sq. melted unsweetened chocolate
• 2 Tbsp. softened margarine
• 2 Tbsp. white Karo
• 1 1/2 c. confectioners sugar
• 3 Tbsp. milk
• 1 tsp. vanilla

1. Single layer whole crackers on bottom of lightly greased 9 x 13 x 2-inch pan.
2. Mix pudding and milk according to package.
3. Fold in Cool Whip. Pour half of the pudding over the crackers. Cover with another layer of crackers.
4. Pour rest of pudding over crackers.
5. Cover with another layer of crackers.
6. Mix together the chocolate, margarine, Karo, sugar, milk and vanilla. Beat well. Spread over crackers.
7. Do not cover for 1 day in refrigerator. Refrigerate at least 2 days up to 6 days. Better as it stands.

graham crackers, milk, chocolate, margarine, white karo, confectioners sugar, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861978 (may not work)