Chocolate Eclair Dessert - cooking recipe

Ingredients

1 box graham crackers
3 oz. unsweetened chocolate
3 Tbsp. milk
2 Tbsp. corn syrup
3 Tbsp. oleo
1 tsp. vanilla
1/2 c. powdered sugar
2 (3 3/4 oz.) pkg. instant vanilla pudding
3 c. milk
9 oz. Cool Whip

Preparation

Line bottom of 9 x 13-inch pan with whole graham crackers. Beat pudding and milk together until smooth and fold in Cool Whip. Spread half of mixture over crackers.
Place another layer of crackers over pudding.
Top with remaining pudding.
Cover with third layer of crackers. Melt chocolate and butter.
Beat remaining ingredients into chocolate until smooth.
Spread over top of graham crackers.
Refrigerate 24 hours before serving.