Chocolate Eclair Cake (9-13-inch)

By MarieR

Refrigerate 24 hours-make ahead.

Ingredients

• Frosting:
• 1 lb box graham crackers
• 2 pkg instant French Vanilla Pudding
• 1 (9oz)cool whip
• 3/4 pkg milk chocolate chips
• 2 t. Karo Syrup
• 1 t. vanilla
• 3 T. soft butter
• 1 1/2 powdered sugar
• 3 T. milk

Preparation

Step 1

Butter bottom of 9x13 pan. Line with crackers(whole). Mis pudding and milk. Beat 2 minutes. Blend in cool ship. Pour 1/2 over crackers. Layer crackers again. Pour remaining pudding mixture over crackers. Layer crackers. Refrigerate 2 hours.

Frosting: Beat all together. Spread on cake. Refrigerate 24 hours