Eclair Cake

• 1 (16 ounce) box graham crackers
• 2 small French vanilla pudding mix
• 3 12 cups milk
• 1 (9 ounce) Cool Whip
• 2 chocolate squares
• 3 tablespoons butter
• 2 tablespoons lt corn syrup
• 1 teaspoon vanilla
• 1 12 cups powdered sugar
• 3 tablespoons milk

1. Arrange graham crackers on the bottom of a 9 x 13 pan.
2. Mix pudding and milk, then fold in cool whip.
3. Pour half of pudding mixture on graham crackers, then add another layer of crackers.
4. Top with the remaining pudding mixture.
5. Top with a third layer of graham crackers and put in refridgerator.
6. Melt chocolate and butter together.
7. Once combined, add remaining ingredients, stirring until all combined.
8. Pour frosting over chilled cake and refridgerate at least 6 hours before serving, preferably overnight.

graham crackers, milk, chocolate squares, butter, corn syrup, vanilla, powdered sugar, milk

Taken from www.food.com/recipe/eclair-cake-293855 (may not work)