Chocolate Eclair Cake - cooking recipe

Ingredients

1 (1 lb) box honey graham crackers
FILLING
2 packages French vanilla instant pudding
1 (8 ounce) container Cool Whip, thawed
3 cups milk
CHOCOATE GLAZE
2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons milk
2 tablespoons Karo syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation

Line buttered 9 x 12 dish with graham crackers.
Combine pudding mix with milk.
Fold in Cool Whip.
Pour half of the mixture over crackers.
Add second layer of crackers.
Add remaining pudding mixture.
Add final layer of graham crackers.
Over medium heat, melt chocolate glaze except for the powdered sugar.
Remove from heat.
Beat in 1-1/2 cups powdered sugar.
Pour over crackers.
Refrigerate overnight.