Eclair Cake
Cake:
- 1 (1 pound) box graham crackers
- 2 small packages instant french vanilla pudding
- 3 1/2 cups milk
- 1 (9 oz.) container Cool Whip
Frosting:
- 2 packages unsweetened pre-melted chocolate
- 2 teaspoons white Karo corn syrup
- 2 teaspoons vanilla
- 3 tablespoons softened butter or margarine
- 1 1/2 cup powdered sugar
- 3 tablespoons milk
Butter bottom of 9×13 pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture over graham crackers, and cover with more crackers. Refrigerate for 2 hours, then frost.
For frosting, beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours.