Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small pkg. instant French vanilla pudding
8 oz. Cool Whip
2 oz. Baker's liquid chocolate
3 Tbsp. butter or margarine, softened
2 Tbsp. Karo light syrup
3 Tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Preparation

Mix pudding as directed on package.
When set, fold in thawed Cool Whip.
Line a 9 x 13-inch pan with whole graham crackers. Top with all of the pudding mixture.
Layer another layer of graham crackers on top.
Top with rest of the pudding mixture. Layer another layer of graham crackers on top.
Mix the chocolate, butter or margarine, syrup, milk, vanilla and sugar together until creamy.
Spread on top of last layer of crackers.
Chill overnight.
Must be made day ahead.