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

Butter bottom of 13 x 9 inch baking pan; line with graham crackers. Mix pudding with 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 this. Cover with more crackers. Refrigerate for 2 hours. Then frost.

FROSTING FOR ECLAIR CAKE:

6 tbsp. cocoa
2 tbsp. oil
2 tsp. white Karo corn syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat butter until smooth. Add all ingredients and beat until smooth. Spread over cake. Refrigerate for 24 hours.