Chocolate Eclair Cake

shared by Patty H. (I haven't made a dessert since the reunion.  This is a great summer treat that our family enjoys.  Made it today and it was still as "yummy" as it was last summer.

Ingredients:

3 dozen graham crackers

2 small boxes French vanilla instant pudding
3 cups cold milk
8 ounces Cool whip
8 ounces sour cream
1 can chocolate fudge frosting **

Directions:

1. Mix instant pudding and milk until thick. 
2. Fold in sour cream and Cool Whip.  Set aside.  
3. In a 9 x 13 inch pan, place a single layer of graham crackers.  Spread ½ of pudding mixture on top of crackers.
4. Repeat a layer of crackers and spread remaining ½ mixture on top.
5. Place another layer of crackers on top.
6. Spread chocolate frosting on crackers.  (I do not use canned frosting because I think it makes it too heavy and sweet.  I use the recipe printed below.)
7. Refrigerate at least 1 hour.

**Chocolate Drizzle Recipe

Melt the following ingredients in a glass measuring cup in the microwave:

1 T. butter

½ tsp. vanilla
1 ½ T. light corn syrup
1 T. water

Cook until butter is melted and mixture is smooth when stirred.  Remove from microwave and add:
3 oz. chocolate chips

Stir until melted.

Add 1-2 T. powered sugar (more or less) to desired consistency.

Drizzle back and forth over the top of the final graham cracker layer.