Shelly's Eclair Cake

• 1 lb graham cracker (whole)
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 3 12 cups milk
• 1 (8 ounce) carton Cool Whip
• 2 (1 ounce) packagesmelted chocolate (Hershey's Sweet)
• 2 tablespoons light corn syrup
• 2 tablespoons margarine, softened
• 3 tablespoons milk
• 2 teaspoons vanilla
• 1 12 cups powdered sugar

1. Butter the bottom of a 9x13 inch pan.
2. Place a layer of graham crackers on bottom.
3. Mix the pudding mix with milk.
4. Beat on medium speed until well blended well, about 2 minute.
5. Fold in the cool whip.
6. Pour 1/2 mixture over the crackers.
7. Cover with more crackers and pour the remainder of the pudding on top of that.
8. To make icing: mix all ingredients and spread over the cake.
9. Refrigerate for 24 hrs then serve.

graham cracker, instant vanilla pudding, milk, chocolate, light corn syrup, margarine, milk, vanilla, powdered sugar

Taken from www.food.com/recipe/shellys-eclair-cake-210510 (may not work)