Chocolate Eclair Cake

1 box graham crackers
3 1/4 cups milk
2 small or one large instant vanilla pudding
1 8oz carton Cool whip


Directions:

Butter bottom of 9 x 13 pan. Line with whol and parts graham crackers. Beat milk and pudding at medium speed for 2 minutes. Fold in cool whip. Pour half of mixture over graham crackers. Then cover with more graham crackers. Pour last of mix on top of second layer of crackers. Now put a third layer of crackers and cover with frosting. Set finished cake in refrigerator overnight.

Frosting:
2 tbsp cocoa
2 tsp vanilla
2 tsp white karo
3 tbsp butter
1 1/2 cups confectionery sugar
3 tbsp milk

Beat all ingredients together until smooth.