Chocolate Eclair Dessert - cooking recipe

Ingredients

1 box graham crackers
2 small boxes French vanilla pudding
3 c. milk
8 oz. Cool Whip
2 oz. chocolate Nestle Choco Bake
1 1/2 c. powdered sugar
2 Tbsp. light Karo syrup
2 Tbsp. soft butter
3 Tbsp. milk
1 tsp. vanilla

Preparation

Lay whole graham crackers in bottom of 9 x 13-inch pan to form crust.
Put pudding and 3 cups milk in bowl.
Beat until thick. Add Cool Whip; mix well.
Spread 1/2 of pudding over crackers.
Lay more crackers over top.
Spread remaining pudding on crackers.
Top with one more layer of crackers.
Then mix melted chocolate, powdered sugar, Karo syrup, butter, 3 tablespoons milk and vanilla. Beat together and spread over top.
Refrigerate at least 12 hours or overnight.