1 box cinnamon graham crackers
2 pkg. instant vanilla pudding
1 (8 oz.) container Cool Whip
3 1/2 c. milk

Butter bottom of a 13 x 9 inch pan. Line bottom of pan with graham crackers. Prepare pudding mix with 3 1/2 cups milk beating at medium speed until blended, about 2 minutes. Carefully fold in Cool Whip. Pour pudding mixture over layer of graham crackers. Layer another layer of graham crackers then a layer of pudding. Cover with glaze and refrigerate overnight.

GLAZE:

2 (1 oz.) squares unsweetened chocolate or 2 tbsp. cocoa
2 tsp. light Karo syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. confectioners sugar
3 tbsp. milk

Cook glaze in a pan over low heat until blended well then pour over top of eclair cake.