Eclair Cake

By CarolV

Ingredients

• 1 box. graham crackers
• 2 french vanilla instant pudding
• 3 1/2 c. milk
• 9 oz. Cool Whip
• 2 sq. unsweetened chocolate
• 2 T. butter, softened
• 3 T. milk
• 1 T. corn syrup
• 1 tsp. vanilla
• 1 1/2 c. powdered sugar

Preparation

Step 1

Mix pudding and milk together until blended. Fold in Cool Whip.

Line 9x13 pan with full graham crackers. Put 1/2 pudding mixture on top of the crackers. Repeat with another layer of crackers and the other 1/2 of the pudding. Place another layer of crackers on top.

Melt chocolate. Mix in butter, milk, corn syrup, vanilla and powdered sugar.

Gently frost cake with chocolate. Refrigerate for at least 6 hours.