Chocolate Eclair Cake with Graham Cracker Crust
4 tablespoons butter, softened, divided
1 (1-pound) package graham crackers
2 small packages instant vanilla pudding
3 cups plus 3 tablespoons cold milk, divided
1 (8-ounce) carton Cool Whip
3 tablespoons cocoa
1 1/2 cups powdered sugar
3 tablespoons Karo (or other white corn syrup)
2 teaspoons vanilla
Using 1 tablespoon butter (or more as less as needed), butter a 9x13-inch glass baking dish. Line bottom of pan with whole crackers (do not crush). Beat pudding and 3 cups milk for 2 minutes; fold in Cool Whip. Pour 1/2 over crackers, then place another layer of crackers on top. Pour remaining pudding over the top, then another layer of crackers. Refrigerate 2 hours before frosting. Beat cocoa, powdered sugar, 3 tablespoons butter, 3 tablespoons milk, Karo, and vanilla until smooth. Spread over top of cake. Refrigerate overnight. Makes 14 to 16 servings.
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