Kaci's Chocolate Eclair Cake

Cake:

• 1 box graham crackers
• 3-1/2 c milk
• 8 oz cool whip
• 2 small boxes instant French vanilla pudding

Topping:

• ½ c cocoa
• 2 tsp vanilla
• 2 tsp white Karo syrup
• 3 Tbsp. soft margarine
• 3 Tbsp. milk
• 1-1/2 c powdered sugar

1. Mix pudding and milk for 2 minutes.
2. Fold in Cool Whip.
3. Cover bottom of 9x13 pan with a layer of graham crackers.
4. Pour half of pudding mixture over crackers.
5. Top with another layer of crackers.
6. Add rest of pudding mixture and top with a third layer of crackers.
7. In small bowl, combine topping ingredients and spread over top layer of crackers.
8. Refrigerate for a few hours or overnight.