Chocolate Eclair Torte

This is a great family recipe, courtesy of my mom.  It's healthy-ish (you can use sugar free- and low-fat varieties of products and it still tastes great, and hey, it's not a huge piece of cake), easy to make, and it actually gets better and better as it sits in the refrigerator.  This one will be a keeper, I promise!

The recipe below is for a 9x13 pan, great for company.  But when I'm making it just for Peter and I as a treat on the weekend, I usually just cut the recipe in half and use an 8x8 pan.  That's close enough :)

Chocolate Eclair Torte
4 small boxes sugar free vanilla pudding
3 1/2 cups milk
8 oz Light Cool Whip
1 box graham crackers

Whisk together pudding mix and milk (will be very thick).  Gently fold in Cool Whip.  Line the bottom of a 9x13 pan with graham crackers, breaking as needed to fill in the spaces.  Top with half of pudding mixture.  Add another layer of graham crackers, rest of pudding, and finally top with graham crackers.  (So, graham-pudding-graham-pudding-graham).  Spread chocolate topping (below) over graham crackers evenly and refrigerate until set.

Chocolate Topping:
2 squares unsweetened chocolate
1 Tbsp corn syrup
1 1/2 cups powdered sugar
2 tsp vanilla
4-6 Tbsp milk

In a medium sized bowl, melt chocolate in microwave (don't overheat!  go slow).  Stir in corn syrup, vanilla, and powdered sugar.  Slowly add milk, stirring vigorously, until a frosting consistency.  Keep stirring, it will de-lump.