Chocolate Eclair Refrigerator Cake - cooking recipe

Ingredients

3 (3/4 ounce) boxes French vanilla instant pudding
3 cups milk
1 (8 ounce) container Cool Whip
1 box graham cracker
2 tablespoons butter
2 tablespoons corn syrup
1 1/2 cups confectioners' sugar
2 packages nestle Choco-bake (unsweetened)

Preparation

Mix pudding with milk until thick, then fold in Cool Whip.
In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
In saucepan, heat butter and corn syrup, then sift in confectioner's sugar.
After mixing thoroughly, add the chocoBake.
Add just enough milk to be able to spread on last layer of Graham Crackers.
Chill in fridge overnight.
Do not cover.