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

FROSTING:

2 pkgs. pre-softened chocolate (unsweetened)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter bottom of 13x9 inch pan. Line with 1/3 crackers. Mix pudding with milk. Beat at medium for 2 minutes. Blend in Cool Whip. Pour half over crackers, then place 2nd layer of crackers over pudding, then rest of pudding. Cover with crackers. Refrigerate at least 2 hours and then frost.

Frosting: Beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours. Tastes just like Eclairs.