Sweet Tooth Saturday!

This is a recipe from my sister Tonya. She made it for us this past week and it ROCKS! Warning, you must make this ahead of time! It takes 24 hours to set up, but so worth the wait!

Eclair Cake

Cake:
1 lb box graham crackers
2 small packages French Vanilla instant pudding
3 1/2 cups milk
8 oz Cool Whip

Arrange graham crackers in a 9x13 pan, breaking them, if needed, to cover the entire pan.
Mix pudding with milk, beat for 2 minutes.
Add Cool Whip to pudding mixture and combine.
Pour 1/2 of pudding mixture over graham crackers.
Arrange another layer of graham crackers over pudding.
Pour the rest of the pudding mixture over top.
Arrange another layer of graham crackers over pudding.
Cover and refrigerate for 24 hours. DO NOT frost!

Frosting:
2 - 1 oz bars unsweetened chocolate, melted
2 teaspoons Karo Syrup
2 teaspoons vanilla
3 Tablespoons softened butter
1 1/2 cups powdered sugar

Mix all ingredients together very well, thin with a bit of water if needed.
Frost refrigerated and set up cake.
Store leftovers, if there is any, in refrigerator.