Chocolate Eclair Dessert - cooking recipe

Ingredients

2 small boxes French Vanilla Instant Pudding
3 c. milk
12 oz. cool whip
Graham Crackers
6 Tbsp. cocoa
2 Tbsp. white corn syrup
1 1/2 c. powdered sugar
3 Tbsp. milk
3 Tbsp. butter

Preparation

Mix together the instant pudding powder and 3 cups milk.
Fold in the thawed cool whip.
Line the bottom of a 9 x 13-inch pan with squares of graham crackers (1 layer).
Pour 1/2 of pudding mixture over crackers.
Add another layer of the graham crackers, then the rest of the pudding mixture.
Add another layer of graham crackers. Prepare the icing by mixing the cocoa, syrup, sugar and milk with the melted butter.
Beat until smooth.
Put on top of last layer of graham crackers and refrigerate at least 3 hours.