ÉCLAIR CAKE

Ingredients

1 (1LB) BOX GRAHAM CRACKERS
2 SMALL PKG. INSTANT FRENCH VANILLA PUDDING
3 1/2 CUPS MILK
1 (9OZ) CONTAINER COOL WHIP
FROSTING FOR ÉCLAIR CAKE
2 PKG. REDI BLEND PRE-SOFTENED CHOCOLATE (UNSWEETENED)
2 TSP WHITE KARO SYRUP
3 TSP. SOFTENED BUTTER
1 1/2 CUPS POWDERED SUGAR
3 TBSP. MILK

Preparation

Step 1

BUTTER BOTTOM OF 9X 13” PAN, LINE WITH GRAHAM CRACKERS. MIX PUDDING WITH MILK, BEAT AT MEDIUM SPEED FOR 2 MIN. BLEND IN COOL WHIP. POUR HALF THE MIXTURE OVER GRAHAM CRACKERS, AND THEN PLACE SECOND LAYER OF CRACKERS OVER PUDDING MIXTURE AND COVER WITH MORE CRACKERS. REFRIGERATE FOR 2 HOURS THEN FROST
BEAT ALL INGREDIENTS UNTIL SMOOTH, SPREAD OVER CAKE. REFRIGERATE 24 HOURS.

BETTER YET. BUY READY MADE CHOCOLATE FROSTING.

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