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ECLAIR CAKE 
1 (1 lb.) box graham crackers
2 sm. pkg. instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) container Cool Whip

Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over, and cover with more crackers. Refrigerate for 2 hours, then frost.

FROSTING FOR ECLAIR CAKE:

2 pkg. pre-softened chocolate (unsweetened)
2 tsp. white Karo corn syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair, and easy too!
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