Eclair Cake - cooking recipe

Ingredients

6 Tbsp. cocoa
2 Tbsp. oil
2 Tbsp. white Karo
2 Tbsp. butter
2 tsp. vanilla
1 1/2 c. powdered sugar
2 small boxes instant French vanilla pudding
3 c. milk
1 large Cool Whip (12 oz.)

Preparation

Mix first 6 ingredients and set aside.
Mix pudding and milk until thick.
Add Cool Whip and mix.
Layer graham crackers on bottom of pan.
Put pudding mixture on top, another layer of graham crackers, another layer of pudding, another layer of graham crackers.
(Leave graham crackers whole.)
Spread mix on top of crackers.
Refrigerate overnight.
Use 13 x 9 x 2-inch pan.