Eclair Cake - cooking recipe

Ingredients

1 (1 lb) box honey graham crackers
2 small instant vanilla pudding
2 3/4 cups milk
1 (8 ounce) container Cool Whip
Frosting
1 (1 ounce) package Choco-bake (unsweetened liquid chocolate)
2 teaspoons white Karo
2 teaspoons vanilla
3 tablespoons soft margarine
1 1/2 cups powdered sugar
3 tablespoons milk

Preparation

Cake-----------.
Butter 9x13 inch pan and layer with whole graham crackers.
Mix pudding and milk.
Blend in cool whip.
Put 1/2 pudding mixture over crackers.
Layer more crackers over pudding.
Top with rest of pudding.
Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hours before frosting.
Frosting-----------.
Beat all frosting ingredients until smooth.
Frost cake and refrigerate 2 hours.
Can be frozen.