Eclair Pudding Cake (Donna's recipe)

By McLean

Ingredients

• 4 (3 oz.) boxes vanilla instant pudding
• 4 cups milk
• 1 (8 oz.) Cool Whip
• 1 box graham crackers
• 3 packets Choco-Bake Liquid (unsweetened)
• 1 1/2 teaspoon vanilla
• 4 1/2 tablespoons milk
• 3 tablespoons white corn syrup
• 3 cups powdered sugar

Details

Servings 9

Preparation

Step 1

Mix pudding and milk well. Let stand 5 minutes, fold in Cool Whip.

Layer crackers in 9 x 13 inch pan. Spread 1/2 mixture over crackers, put another layer of crackers then the rest of the pudding mix, ending with a layer of crackers.

Mix together the next 5 ingredients for icing and spread on top.

Refrigerate for at least 24 hours. (I find it easier to put the icing on the crackers as I put them on top and fill the cracks and edges with the rest). The icing is 1 1/2 times what the recipe originally called for - it works better.