Eclair Cake

2 ½ pkg graham crackers
2 small pkg instant French vanilla pudding mix
3 ½ c milk
1 (9 or 12 oz.) container cool whip topping

Grease 9 x 13 pan (bottom & sides). Line the bottom of pan with whole pieces of graham crackers. Mix the pudding and milk together. Let set for a few minutes. Fold the cool whip into the pudding mixture. Layer half of the pudding mix onto the graham crackers. Put another layer of whole graham crackers on top of pudding mix. Then layer the other half of the pudding mix. Layer a third layer of graham crackers on top. Frost top of graham crackers with chocolate icing (see below). Refrigerate atleast 2 hours.

Chocolate Icing:

3 Tbsp butter
2 tsp vanilla
2 tsp light karo syrup
2 squares unsweetened chocolate (or use 6 Tbsp cocoa plus 2 Tbsp oil)
3 Tbsp milk
1 ½ c powdered sugar

Mix all ingredients together to make a smooth consistency. Spread over the top of the éclair cake. Refrigerate until set. Cut into squares to serve.