Chocolate Eclair Cake

1. 1

   Place a single layer of whole graham crackers on the bottom of a 9 x 13-inch pan.

2. 2

   Combine pudding mix with 3 cups of the milk, stirring until thickened.

3. 3

   Fold in whipped topping.

4. 4

   Spread half the pudding mixture on graham cracker layer.

5. 5

   Add another layer of crackers.

6. 6

   Cover this with remaining pudding.

7. 7

   Top with third layer of crackers.

8. 8

   In a small saucepan, combine sugar, cocoa, butter, remaining milk, corn syrup and vanilla.

9. 9

   Stir over low heat just until liquefied.

10. 10

    Pour over top layer of crackers.

11. 11

    Refrigerate at least 28 hours.

12. 12

    May prepare 2 days before serving.

No additional tips available.