Mix pudding mix with 3 cups milk according to package directions. Set aside for 10 min.

Put 1 layer of the Graham Crackers in the bottom of a greased 9x13x2" pan or pyrex dish.

Mix the coolwhip with the pudding mix. Mixing well. Pour 1/2 over the crackers in the pan.

Put another layer of crackers on top and add the rest of the pudding mixture. Cover this with another layer of crackers.

Then frost with the following:

1 1/2 cups confectioners sugar
2 Tablespoons white Karo syrup
2 oz. melted chocolate
1 teaspoon vanilla
3 Tablespoons milk

Beat until smooth, then pour and spread over the top of the cake. Refrigerate over night. This is a must, it takes that long for the crackers to absorb the moisture from the pudding mixture and the frosting. Otherwise it taste like crackers with pudding instead of Like a Real Chocolate Eclair.