chocolate eclair cake

A cool summer delight!

3 c. milk (I use nonfat)
8 ounce carton cool whip, thawed (I use the lite)
2 small boxes of instant pudding (I use vanilla or French vanilla)
graham crackers

Blend pudding and milk for 2 minutes on low speed. Blend in cool whip. Spread a layer of graham crackers on the bottom of a 9x13 baking pan, covering the bottom of the pan as well as you can. Spread half of the pudding mixture over the graham cracker layer. Place another layer of graham crackers over the pudding mixture. Then cover with the rest of the pudding mixture. Top off with another layer of graham crackers. Refrigerate for a couple of hours.

3 Tbsp. butter, melted
6 Tbsp. cocoa (rounded 1/3 c.)
1 Tbsp. corn syrup
1 Tbsp. vanilla (add 1/2 to 1 tsp. mint extract to make it minty)
3 Tbsp. milk
1 ½ c. powdered sugar

Mix all frosting ingredients until smooth. Spread over top, cover and refrigerate overnight.