Chocolate Eclair Cake - cooking recipe

Ingredients

1 lb. graham crackers
2 (3 oz.) pkg. French vanilla pudding
3 c. milk
1 (9 oz.) Cool Whip
1 stick butter
2 oz. semi-sweet chocolate
1 1/2 c. confectioners sugar
2 Tbsp. light corn syrup
2 tsp. vanilla extract
2 Tbsp. milk

Preparation

Make pudding using 3 cups milk.
Mix with Cool Whip.
Place one layer of graham crackers on bottom of 9 x 12-inch baking pan. Spread half of the pudding mix on top.
Add another layer of graham crackers, then the rest of the pudding mix, and finally a top layer of graham crackers.
Top with icing and refrigerate at least 24 hours.