Chocolate Eclair Torte-Earlene

2 small packages instant vanilla pudding

1 (8oz) container Cool Whip

3 cups milk

1 box graham crackers

Mix pudding and milk. Stir in Cool Whip with pudding gently. Place in a 9x13 inch pan, 1 layer of crackers and 1/2 pudding mixture over crackers. Spread evenly. Put on another layer of crackers and remainder of pudding mixture. Top with another layer of crackers.

FROSTING: In double boiler, heat 1 square of baking chocolate (I use 1 package Choco-Bake), 3 tablespoons melted butter, 1 tablespoon light Karo Syrup, 1 1/2 cups powdered sugar, 3 tablespoons milk and 3 teaspoons vanilla. Mix together. Pour over torte and spread. Refrigerate overnight.