Chocolate Eclair Dessert - cooking recipe

Ingredients

1 box graham crackers
2 pkg. instant French vanilla pudding
milk to make pudding
8 oz. frozen whipped topping, thawed
2 oz. liquid chocolate
2 tsp. light corn syrup
1 tsp. vanilla
3 Tbsp. butter
1 1/2 c. confectioners sugar
3 Tbsp. milk

Preparation

Butter 13 x 9-inch pan.
Line bottom with whole graham crackers.
Mix pudding and milk according to label.
Mix in thawed whipped topping.
Prepare frosting from remaining ingredients; set aside.
Pour half the pudding mix over graham crackers.
Top with remaining pudding mix.
Put third layer of whole crackers to cover pudding.
Spread frosting over top layer of crackers. Refrigerate.
Try to leave it in the refrigerator at least 24 hours.