Chocolate Eclair Cake - cooking recipe

Ingredients

1 (12 oz.) box graham crackers
2 (3 1/2 oz.) boxes instant French vanilla pudding
3 c. + 3 Tbsp. cold milk, divided
1 (8 oz.) container Cool Whip
2 (1 oz.) pkg. premelted Nestle unsweetened chocolate (Choco-Bake)
3 Tbsp. softened oleo
2 tsp. white corn syrup
2 tsp. vanilla
1 1/2 c. confectioners sugar

Preparation

Butter 9 x 13-inch pan.
Line with whole grahams.
In large bowl, combine pudding with 3 cups milk.
Beat 2 minutes on medium speed.
Gently fold in Cool Whip.
Pour half over grahams.
Top with whole grahams, another layer.
Spread with remaining pudding. Add another whole layer of grahams.
In medium bowl, combine melted chocolate with butter, corn syrup, vanilla and 3 tablespoons of milk.
Stir in confectioners sugar.
Beat until smooth.
Spread over crackers.
Cover with plastic.
Refrigerate for 24 hours.