Mix 2 boxes of instant vanilla pudding with 3 1/2 cup milk until thick (about 2 minutes). Fold in large container of Cool Whip.

Butter a 9 x 12 inch pan and line with graham crackers. Pour 1/2 of pudding mixture over graham crackers, put another layer of graham crackers, pour rest of pudding mixture over, then another layer of graham crackers. Refrigerate at least 2 hours. Then ice with Eclair Icing.

ECLAIR CAKE ICING:

2 (1 oz.) packets of premelted unsweetened Nestles chocolate
2 tsp. vanilla
2 tsp. light corn syrup
3 tbsp. softened butter
3 tbsp. milk
1 1/2 c. sifted powdered sugar

Beat until smooth. Pour over cake and smooth out. Refrigerate at least 24 hours.