CAKE:

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

FROSTING:

2 pkgs. unsweetened chocolate (2 - 1 oz. bars), melted
2 tsp. white Karo corn syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter bottom and sides of 9" x 13" pan. Mix pudding according to directions on package, using 3 1/2 cups milk instead of milk amount indicated on packages. Gently fold Cool Whip into pudding mixture. Cover bottom of pan with one layer of graham crackers. Spoon 1/2 the pudding mixture over graham crackers; cover with another layer of crackers. Spoon remaining 1/2 of the pudding mixture on next; top with final layer of graham crackers.

Mix frosting in mixer; carefully spread over graham crackers. Refrigerate 24 hours before serving. Really tastes like an eclair.