Graham crackers
2 sm. pkgs. instant vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip, thawed
Icing (below)
1 1/2 c. powdered sugar
3 tbsp. milk

ICING:

2 (1 oz.) pkgs. unsweetened pre-melted chocolate
2 tsp. light corn syrup
2 tsp. vanilla
3 tbsp. butter, softened

Butter bottom of 13"x9" pan. Line with graham crackers. Prepare pudding with milk. Beat at medium speed until well blended. Fold in Cool Whip. Pour half over graham crackers. Cover with another layer of crackers. Repeat with remaining pudding and cover with more crackers. Refrigerate for at least 2 hours and then frost with eclair cake icing.

ICING: Put all ingredients in a small bowl; beat until smooth. Spread over cake; refrigerate for 24 hours.