Chocolate Eclair Cake
16 oz. pkg. graham crackers
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool whip
8 oz. chocolate syrup
In a 9x13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.
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