Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 pkg. instant French vanilla pudding
3 1/2 c. milk
9 oz. Cool Whip
2 pkg. pre-soft baking chocolate
2 tsp. white corn syrup
2 tsp. vanilla
3 Tbsp. soft margarine
1 1/2 c. powdered sugar
3 Tbsp. milk

Preparation

Butter bottom of a 9 x 13-inch pan.
Line with graham crackers.
Mix pudding and milk. Beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour 1/2 this mixture over graham crackers. Cover with a second layer of crackers.
Pour remaining pudding mixture over this and cover with a third layer of crackers. Refrigerate 2 hours.
Beat together remaining ingredients until smooth.
Spread this frosting over cake. Refrigerate for 24 hours. Cut into squares and serve.
Makes 12 servings.