Chocolate Eclair Dessert Cake

• 2 boxes (3 oz. size) instant vanilla or instant French Vanilla pudding mix
• 3 cups milk
• 1 tub (8 oz.) frozen whipped topping, thawed
• 1 box (16 oz.) graham crackers

  Frosting - Use 1 can ready-to-spread dark chocolate frosting or try this recipe.
  

• 2 squares unsweetened chocolate
• 1-1/2 cups confectioners sugar
• 2 T. light corn syrup
• 6 T. butter, softened
• 2 tsp. vanilla
• 3 T. milk

Preparation -
Use a 9" x 13" covered cake pan for this recipe. Line the bottom of the pan with graham crackers. In a large mixing bowl, combine the pudding mix and 3 cups milk. Beat at medium speed for 2 minutes. Fold in the whipped topping. Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers. Add the rest of the pudding mixture, then cover with a third layer of graham crackers. Chill for 2 hours.

To prepare the chocolate frosting -
In a medium bowl, mix all the frosting ingredients together. Beat on high speed for 2 minutes. Spread over the top layer of graham crackers. Cover the pan and refrigerate for 10 to 12 hours before serving.