Chocolate Eclair Cake - cooking recipe

Ingredients

1 lb. graham crackers
2 small pkg. jello instant French vanilla pudding
3 c. milk
1 (8 oz.) carton Cool Whip
2 pkg. liquid chocolate (unsweetened)
2 tsp. light corn syrup
2 tsp. vanilla
1 1/2 c. powdered sugar
3 tsp. butter
3 Tbsp. milk

Preparation

Butter 9 x 13-inch pan.
Line bottom of pan with graham crackers.
Mix pudding and milk for two minutes.
Blend in Cool Whip.
Pour 1/2 mix over graham crackers.
Add another layer of crackers.
Pour remaining mix over second layer of crackers.
Add third layer of crackers.
Refrigerate for 2 hours.
Mix remaining 6 ingredients until smooth.
Spread over graham crackers. Refrigerate for 24 hours.