Eclair Cake

By á-44783

Ingredients

• Cake:
• 1 (1-pound) box graham crackers
• 2 (3 1/4 oz) boxes instant French vanilla pudding
• 3 1/2 c. milk
• 1 (8 oz) container frozen whipped topping, thawed
• Frosting:
• 1 1/2 c. confectioners' sugar
• 1/2 c. cocoa
• 3 tbsp. butter, softened
• 3 tbsp. milk
• 2 tsp. light corn syrup
• 2 tsp. pure vanilla extract

Preparation

Step 1

Butter the bottom of a 13x9x2 pan. Line with whole graham crackers. With electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.