Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 small pkg. vanilla instant pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
6 Tbsp. cocoa
2 tsp. white Karo syrup
2 tsp. vanilla
3 Tbsp. oleo
1 1/2 c. powdered sugar
3 Tbsp. milk

Preparation

Butter a 9 x 13-inch cake pan.
Line with whole graham crackers.
Mix pudding with 3 1/2 cups milk.
Beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour half the mixture over the graham crackers.
Layer more crackers over pudding and then pour rest of pudding mixture over and cover with another layer of crackers. Refrigerate at least 2 hours.
Mix remaining ingredients.
Heat on stove. Spread on cake and refrigerate for another 24 hours.