Chocolate Eclair - cooking recipe

Ingredients

1 large box graham crackers
2 small boxes instant vanilla pudding
3 1/2 c. milk
9 oz. Cool Whip
2 oz. unsweetened chocolate
2 tsp. white Karo syrup
2 tsp. vanilla
3 Tbsp. softened margarine
3 Tbsp. milk
1 1/2 c. confectioners sugar

Preparation

Butter bottom of 9 x 13-inch pan.
Line with whole graham crackers.
Mix pudding and milk; beat 2 minutes.
Fold in Cool Whip.
Spoon 1/2 of mixture over crackers.
Layer graham crackers. Spoon remaining mix over crackers.
Layer graham crackers again. Refrigerate for 2 hours.
Beat chocolate with syrup, vanilla, margarine, 3 tablespoons milk and confectioners sugar.
When smooth, ice the graham crackers and refrigerate for 24 hours.