Chocolate Eclair Cake

Ingredients:
2 small instant vanilla puddings
3 cups milk
8 oz cool whip
1 box gram crackers
For the frosting:
2 whole squares unsweetened baking chocolate (Bakers)
3 Tbsp butter
2 Tbsp Karo Syrup
3 Tbsp milk
2 tsp vanilla
1 1/2 cup powdered sugar

Directions:
Whisk milk and pudding until stiff. Fold in whip cream. Place 1 layer of gram crackers on bottom of 9x13 pan. Layer half the pudding mixture down. Repeat one more time.

In Sauce pan over low heat melt butter and chocolate. Add karo, milk, and Vanilla. Take off heat and add powder sugar. Mix until runny. Pour over pudding when a little warm. Set up in fridge.

Note: Mine has NEVER turned out as good as Robyn's. I make frosting 1 1/2 times to get it to spread more even and cover the entire cake. When I make just a normal batch it wont cover whole pan....