Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
3 c. milk
2 boxes French vanilla instant pudding
9 oz. Cool Whip
2 oz. bitter chocolate, melted
2 Tbsp. soft butter
2 Tbsp. Karo syrup
3 Tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Preparation

Butter bottom and sides of a 9 x 13-inch pan.
Cover bottom with graham crackers.
Beat 3 cups of milk with 2 boxes of pudding and Cool Whip.
Put one layer of pudding over graham crackers, then another layer of crackers, another layer of pudding and one more layer of crackers.
Mix remaining ingredients well and spread over top layer of crackers. Chill 4 hours.