Chocolate Eclair Cake - cooking recipe

Ingredients

1 (16 oz.) box honey graham crackers
2 (3 3/4 oz.) pkg. instant French vanilla pudding mix
3 c. plus 3 Tbsp. milk
1 (12 oz.) carton frozen whipped topping, thawed
1 1/2 c. powdered sugar, sifted
6 Tbsp. cocoa
2 Tbsp. butter
2 tsp. light corn syrup
1 tsp. vanilla

Preparation

Place a single layer of whole graham crackers on the bottom of a 9 x 13-inch pan.
Combine pudding mix with 3 cups of the milk, stirring until thickened.
Fold in whipped topping.
Spread half the pudding mixture on graham cracker layer.
Add another layer of crackers.
Cover this with remaining pudding.
Top with third layer of crackers.
In a small saucepan, combine sugar, cocoa, butter, remaining milk, corn syrup and vanilla.
Stir over low heat just until liquefied.
Pour over top layer of crackers.
Refrigerate at least 28 hours.
May prepare 2 days before serving.