1 lb. box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) container Cool Whip

Use cold cut keeper or container with a lid, 9"x13" pan. It is not necessary to butter the bottom of the pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Put 1/2 of mixture over the graham crackers, then place a second layer of crackers over the pudding. Pour remaining mixture over pudding and cover with more crackers (you may not use the whole box). Refrigerate for two hours then frost.

FROSTING:

2 pkgs. softened chocolate, unsweetened (I use 2 bars & melt in microwave or conventional oven)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients until smooth and spread over cake. Cover and refrigerate for 24 hours. This tastes like an eclair and is easy to make. You can use Pillsbury Frosting, chocolate cream cheese.