Graham crackers
2 boxes French vanilla instant pudding
3 c. milk
1 (8 oz.) pkg. Cool Whip

Grease a 9 x 13 inch pan. Line with whole graham crackers. Mix pudding and milk; add Cool Whip. Pour 1/2 of pudding mixture over graham crackers. Add another layer of graham crackers. Spread remainder of pudding on top. Add third layer of crackers. Spread chocolate frosting over the top of the crackers. Put cake in the refrigerator for 12 hours before serving.

CHOCOLATE ECLAIR FROSTING:

4 tbsp. cocoa
4 tbsp. butter, soft
2 tbsp. white Karo syrup
1 1/2 c. powdered sugar
2 tsp. vanilla

Mix ingredients thoroughly. Add milk until frosting is the right consistency.