Eclair Cake

1 lb. graham crackers
5 oz. box instant vanilla pudding
3 c. milk
8 oz. Cool Whip

Chocolate Frosting:
3 T. melted butter
1 1/2 c. powdered sugar
1 t. vanilla
1/2 c. cocoa
1 T. corn syrup
3 T. milk

Mix pudding and milk. Fold in Cool Whip. Line bottom of 9 x 13 pan with graham crackers. Pour half of pudding mixture on top. Layer crackers on top of pudding. Pour rest of pudding mixture on top of crackers. Make one more layer of crackers.
Mix chocolate frosting ingredients until smooth. Pour over last layer. Chill for 24 hours.

Shelley F.