Eclair Dessert - cooking recipe

Ingredients

2 (3 3/4 oz.) pkg. instant French vanilla pudding
3 c. milk
1 (9 oz.) carton Cool Whip
1 (1 lb.) box graham crackers
2 sq. unsweetened chocolate
3 Tbsp. butter
2 Tbsp. white corn syrup
1 tsp. vanilla
1 1/2 c. confectioners sugar
3 Tbsp. milk

Preparation

Butter the bottom of a 9 x 13-inch pan.
Line pan with whole graham crackers.
Mix pudding with 3 cups milk.
Beat at medium speed for 2 minutes.
Blend in Cool Whip.
Pat half the mixture over the graham crackers, then place a second layer of crackers over pudding.
Pour the remaining mixture on and cover with more crackers.
Refrigerate for 2 hours.