From the kitchen of Donna Rand.  Thank you for sharing!

CHOCOLATE ÉCLAIR BARS

2 small pkgs instant vanilla pudding
3 ½ c. milk
1 (8 oz.) container Cool Whip
2 sleeves graham crackers (can use cinnamon)
Line 9×13 pan with graham crackers.
Beat pudding in electric mixer with milk.  Add Cool Whip.
Layer ½ pudding mixture over crackers.  Add another layer of crackers and pudding.  End with a layer of crackers.
Chocolate Frosting:

Melt 3 T. butter & 2 squares unsweetened chocolate over low heat, watching carefully.  Remove from heat and add:
1 ½ c. confectioner’s sugar
3 t. milk
2 t. light corn syrup
2 t. vanilla

May need to add more milk a little at a time to get to the right consistency.
Mix and spread on top of graham crackers right away.