Eclair Cake
	2 1/2 pkg    Graham Crackers   2 3.4 oz pkg    Instant French vanilla pudding   3 1/2 cups    Milk   1 9 oz tub    Cool Whip   3 Tbs    Butter, melted   2 Tbs    Vegetable oil   6 Tbs    Cocoa Powder   1 1/2 cups    Powdered sugar   2 tsp    Corn Syrup   3 Tbs    Milk   2 tsp    Vanilla     1 Butter the bottom of a 9 x 13 pan. Line the bottom with a single layer of graham crackers (cut them to fit if neccesary). In a large bowl, mix pudding and milk for 2 minutes. Then blend in the cool whip. 2 Layer half of the pudding mixture on the crackers. Add another layer of crackers, then the rest of the pudding mixture and on top of that a final layer of crackers. Refrigerate 2 hours. 3 For chocolate sauce, mix melted butter, oil, powdered sugar and cocoa powder. Add corn syrup and vanilla and mix until smooth.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.