Eclair Cake

Eclair Cake

1 box graham crackers (3 little packages)
2 boxes instant French vanilla pudding (1 large box, 1 small box)
4 3/4 C. milk
8 oz. Cool Whip

Beat pudding with milk for 3 minutes. Add Cool Whip. Blend well. Line 9x13 inch cake pan with 1 layer of graham crackers. (You can leave most whole, but can break some to fit.) Cover with half of the pudding mixture. Place another layer of graham crackers on top of pudding. Cover with remaining pudding mixture. Place 1 more layer of graham crackers.

Top with the following - Topping:
1 sq. unsweetened chocolate
2 Tbsp. melted butter1
1/2 C. sifted powdered sugar
3 Tbsp. milk
2 Tbsp. light Karo syrup
1 tsp. vanilla

Melt chocolate with butter. Add remaining ingredients. Beat until smooth. Spread on top of last layer of graham crackers. Best if left in refrigerator overnight.