Chocolate Éclair Dessert

1 lb Graham Crackers

2 small (3 oz) pkgs French Vanilla Pudding

3 ½ c milk

8 oz cool whip

Frosting:

6 Tbsp cocoa

2 Tbsp oil

1 Tbsp corn syrup

3 Tbsp milk

1 ½ c powdered sugar

1 tsp vanilla

3 Tbsp melted butter

Mix together milk and pudding; fold in cool whip. Line bottom and sides of a 9x13 pan with graham crackers (don’t crush—lay flat).  Put half of pudding mixture on crackers.  Layer crackers again.  Add remainder of pudding and top with another layer of graham crackers.  Set aside.

Make frosting by mixing all ingredients until smooth, then spread on the top layer of crackers.  Refrigerate 24 hours before serving.