Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 pkg. instant vanilla pudding
2 Tbsp. cocoa powder
2 Tbsp. white Karo syrup
1 1/2 c. powdered sugar
3 Tbsp. milk
1 (8 oz.) Cool Whip

Preparation

In large bowl mix vanilla pudding according to box directions. Add Cool Whip and blend.
Grease a 9 x 13-inch pan with oleo and layer with whole crackers.
Pour half of pudding mixture over crackers.
Add another layer of crackers, then remaining pudding. Top this with another layer of crackers.
Mix together and pour on top the cocoa, syrup, sugar and milk.
For best results, let set at least 8 hours or overnight.
Keep refrigerated.