Chocolate Eclair

1/2 box graham crackers 2 packages instant vanilla pudding mix 3 1/2 cups milk 8 ounces frozen whipped topping -- thawed 2 squares semisweet chocolate 2 tablespoons butter 1 teaspoon light corn syrup 3 tablespoons milk 1 tablespoon vanilla extract 1 1/2 cups confectioner's sugar -- sifted

Cover the bottom of a 13 x 9 x 2? baking pan with whole graham crackers; set as ide. Combine pudding mixes and milk; fold into whipped topping. Spread over g raham crackers. Top with another layer of crackers.

In a saucepan, melt chocolate and butter. Remove from the heat and add remaini ng ingredients. Spread over top of graham cracker layer. Cover and refrigerate.

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