Chocolate Eclaire Cake by Holly

1 box graham crackers, whole
2 (3 3/4 oz) Vanilla pudding (instant)
3 cups milk
1 (9 oz) tub whipped topping
Frosting:
2 squares (1 oz each) semi-sweet bake chocolate
3/4 stick butter (6 tbsp)
2 tsp vanilla
2 tbsp light corn syrup
1 1/2 cups powdered sugar
up to 2 tbsp. milk

Line 13x9 pan with single layer of graham crackers. In a separate bowl,
whip pudding with milk and fold in topping. Spread 1/2 on graham crackers. Repeat with layer of crackers and the rest of the pudding. Cover the top with crackers. Prepare frosting by melting all the ingredients together in a pot, whipping until smooth. Add milk as needed to spreading consistency. Spread over top of graham crackers. Cover and refrigerate at least overnight. Cut into squares.