Eclair Cake

Ingredients
2 packages Instant French Vanilla Pudding
3 1/2 cups milk
1-8 ounce container of cool whip, softened
1 box of graham crackers

Directions
With the graham crackers, line the bottom of a 13x9 pan. In a large bowl, add pudding and milk; whisk until the pudding has thickened. Fold in softened cool whip. Pour half of the pudding mixture over graham crackers. Place another layer of crackers over pudding and pour the other half of pudding mixture on the crackers. Top pudding with crackers.Refrigerate for 2 hours before frosting.

Chocolate Frosting

Ingredients
1 1/2 cups powdered sugar
2 teaspoons light syrup
2 teaspoons vanilla
2 ounces cocoa
3 tablespoons of milk
3 tablespoons of butter

Directions
In a sauce pan, melt butter and add cocoa, mixing well on low heat. Add powdered sugar, vanilla, milk and syrup; blend until well combined. Frost the cake and refrigerate for 24 hours before serving.