Chocolate Eclair Cake

2 pkg Vanilla instant pudding
2 c milk
1 - 8oz tub cool whip
14 graham crackers

Frosting:
2 squares unsweetened chocolate (or 6 T cocoa and 2 t melted butter)
3 T melted butter
3 T milk
2 t light karo syrup
1 t vanilla
1-1/2 c pwdr sugar

In buttered 9x13 pan, layer the bottom with whole graham crackers.  Mix pudding, milk and cool whip.  Pour over graham crackers. Layer another layer of whole graham crackers.

Melt chocolate and butter.  Blend other ingredients together.  Spread over top layer of graham crackers.  Refridgerate 24 hours. (I like the graham crackers not as soft, so I don't refridgerate that long)