A Different Chocolate Eclair Cake (Dessert) - cooking recipe

Ingredients

cake
1 (16 ounce) box Club crackers
2 (3 1/2 ounce) boxes vanilla instant pudding mix
3 cups milk
1 (9 ounce) Cool Whip, thawed
frosting
2 ounces chocolate squares
3 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar
3 tablespoons milk

Preparation

Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
Mix pudding and milk, then fold in cool whip.
Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
You will have Club crackers left.