1 lb. graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) Cool Whip

Butter a 9 x 13 inch pan. Place a layer of crackers in pan. Blend puddings with milk. Fold in Cool Whip. Spread 1/2 the mixture on crackers. Add a second layer of crackers and spread with other half of creamy mixture. Top with third layer of crackers. Refrigerate for 2 hours. Frost with Eclair Cake Frosting (recipe below) and refrigerate 24 hours.

2 envelopes of Nestles choco-bake (these are 8 in a box)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients together until smooth.