2 (3 1/2 oz.) pkgs. instant French vanilla pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers (whole, as needed)

Use a 9 x 13 cake pan. Mix milk and pudding well, then fold in Cool Whip. Line cake pan with graham crackers, in single layer. Spread 1/2 the pudding mix over crackers and put a second layer of crackers over that. Top with rest of pudding mixture, then top with crackers. (3 layers of crackers in all.)

Topping:

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

Melt, butter and mix with remaining ingredients. Pour over the whole pan of Eclair mixture. Refrigerate 24 hours.