Aunt Earlene's Chocolate Eclair Torte

2 small packages instant vanilla pudding

1 (8 ounce) container Cool Whip

3 cups milk

1 box graham crackers

Mix pudding and milk.  Stir in Cool Whip with pudding gently.  Put one layer of crackers evenly in the bottom of a 9x13 inch pan.  Spread 1/2 pudding mixture over crackers.  Put another layer of crackers over pudding and top with remainder of pudding mixture.  Top with another layer of crackers.  Pour frosting over torte, spread evenly and refrigerate overnight.

Frosting:

1 square of baking chocolate or Choco Bake

3 tablespoons melted butter or margarine

1 tablespoon light Karo syrup

1 1/2 cups powdered sugar

3 tablespoons milk

1 teaspoon vanilla

In double boiler or microwave melt chocolate and margarine or butter.  Add rest of ingredients and mix well.