1 (1 lb.) pkg. graham crackers
2 sm. pkgs. Instant French Vanilla Pudding
3 1/2 c. milk
1 (9 oz.) Cool Whip

FROSTING:

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

Line bottom of 9 x 13 inch pan with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half of mix over graham crackers, then place second layer of graham crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours, then frost. Cut in squares.

Frosting: beat all ingredients until smooth, spread over cake. Refrigerate for 24 hours. Tastes like an eclair.