Chocolate Eclair Cake - cooking recipe

Ingredients

whole graham crackers
2 pkg. instant French vanilla pudding
3 c. cold milk
9 oz. Cool Whip
2 oz. melted chocolate or Choco Bake
1 1/2 c. powdered sugar
2 Tbsp. light Karo
3 Tbsp. milk
1 tsp. vanilla

Preparation

Butter bottom and sides of a 9 x 13-inch pan.
Line bottom with whole graham crackers.
Beat 2 packages of instant pudding with 3 cups of milk.
Add Cool Whip to pudding.
Mix well.
Pour 1/2 mixture over crackers.
Add another layer of crackers.
Pour rest of pudding mixture over crackers.
Top with more crackers. Beat chocolate, powdered sugar, Karo, milk and vanilla until mixed well.
Pour over top layer of crackers.
Refrigerate for 12 hours before serving.