Eclair Cake

• Graham Crackers
• 2 (3 oz) instant French Vanilla pudding
• 3 Cups milk
• 8 oz Cool Whip
  

Frosting:

• 4 Tbsp melted butter
• 1 Tbsp light corn syrup
• 1 tsp vanilla
• 3 Tbsp milk
• 6 Tbsp cocoa
• 1 1/2 Cups powdered sugar
  

Place layer of whole graham crackers in the bottom of a 9 x 13 inch glass pan. Mix puddings with 3 cups milk. Beat about 2 minutes until thick. Combine with Cool Whip. Spread half mixture over graham crackers. Put another layer of graham crackers on top. Spread the rest of the pudding on top. Place another layer of graham crackers. Frost with chocolate frosting. Cover and refrigerate. Best made the day before serving.

To make frosting mix first four ingredients together and then add cocoa and powdered sugar.