Butter a 9x13 inch baking dish. Line bottom of dish with whole graham crackers.

FILLING:

2 sm. pkgs. instant French vanilla pudding
3 c. cold milk
1 (8 oz.) container Cool Whip

Beat together pudding and milk. Next, beat in Cool Whip. Spread half the filling over the graham crackers. Make another layer of crackers, then filling and a top layer of crackers.

ECLAIR ICING:

2 pouches Nestle's Choco-Bake
2 tsp. white Karo syrup
1 tsp. vanilla
3 tbsp. butter
1 1/2 c. confectioners' sugar
3 tbsp. milk

Beat all together. Spread this over top layer of graham crackers. Must make 2 days ahead. Refrigerate.