Chocolate Eclair Cake

1 box of Graham Crackers
2sm boxes instant french vanilla pudding
8 oz cool whip
3c. milk

Line a 9x13 pan with graham crackers. Mix together pudding, milk and cool whip. Spread half of the pudding mixture over crackers. Add another layer of crackers. Pour the rest of the pudding mixture on that. Add another layer of crackers on top. Refrigerate over night. In the morning make the frosting

Frosting
2pkg Nestle choc-o-bake
2Tb soft butter
2 Tb white corn syrup (Karo)
3Tb Milk
1t vanilla
Mix well and spread over cake. Refrigerate an additional 3-4 hours