Eclair Cake

This dessert is so yummy. But in my opinion, anything with pudding, cool whip and chocolate is delicious.

Cake:
1 box (1lb) graham crackers
2 (3 1/4 oz) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8oz) container frozen whipped topping

Frosting:
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 T butter, softened
3 T milk
2 tsp light corn syrup
2 tsp vanilla extract

Spray pam in the bottom of a 13X9 pan. Line the whole bottom with graham crackers. (you don't crush them, just sort of lay them in the bottom to cover the bottom of the dish). Beat pudding with milk at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of graham crackers over pudding mixture. Pour remaining half of pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding mixture.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover last layer of graham crackers with frosting. This dessert tastes best if you can chill it for 24 hours.