Chocolate Eclair Cake

3 sm Packages french vanilla instant pudding
3 c Milk -and- 3 tb Milk (for topping)
12 oz Cool whip topping
1 Box plain graham crackers
4 Unsweeten chocolate squares
2 ts Light corn syrup
1 ts Vanilla or peppermint extract (for mint flavor if like)
3 tb Soft butter
3/4 c Confectioners sugar

Mix pudding with 3 cups of milk together. Fold in cool whip. Set aside. Layer 13 x 9 pan with whole graham crackers. Top crackers with half of pudding mixture. Layer with crackers and pudding mixture and end with crackers.

Topping: Melt chocolate squares. Mix in bowl, melted chocolate with corn syrup, 3 tbsp milk, vanilla, butter, and sugar. Add more sugar to taste, if needed. Spread on top of crackers. Refrigerate cake for several hours.

Chocolate Eclair Cake printer friendly version located here. (Just the recipe. Nothing else.)
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