Chocolate Eclair Pie - cooking recipe

Ingredients

graham cracker
3 cups milk
2 (1 1/2 ounce) packages French vanilla instant pudding
8 ounces Cool Whip
2 (1 ounce) packages Choco-bake
2 teaspoons karo corn syrup
1 teaspoon vanilla
3 tablespoons butter
1 1/2 cups powdered sugar

Preparation

Butter a 9x13 pan.
Line bottom with graham crackers.
In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
Refrigerate 10-24 hours.