Chocolate Eclair Delight - cooking recipe

Ingredients

1 (8 or 9 oz.) container Cool Whip
2 (regular size) vanilla instant pudding
3 1/4 c. milk
1 box graham crackers
2 sq. bittersweet chocolate
3 Tbsp. butter
4 Tbsp. milk
1 tsp. vanilla
2 tsp. white Karo syrup
1 1/2 c. powdered sugar

Preparation

Line
an
oblong
baking
dish
with
graham
crackers (lengthwise).
(It will probably
take
2 full graham crackers and 1/2 graham cracker per row,
and
I
usually
have
three rows.) Mix vanilla pudding with milk
(I use skim milk).
When thoroughly mixed, blend in the Cool Whip thoroughly.
Pour 1/2 the vanilla/Cool Whip mixture over
the graham crackers in the pan; put another layer of graham
crackers just like the first layer over the pudding/Cool Whip
mixture,
and
then pour the remaining pudding/Cool Whip mixture
over
the second layer of graham crackers.
On top of
the
second layer of pudding/Cool Whip mixture, put another layer of graham crackers.