1 Box graham crackers
2 sm Boxes French Vanilla instant
-pudding
3 c Cold milk
8 oz Cool Whip
FROSTING
4 tb Cocoa
2 tb Vegetable oil
2 ts Vanilla
3 tb Softened butter
2 ts Karo syrup
1 1/2 c Confectioner’s sugar
3 tb Milk
Butter 13×9 inch dish. Line bottom with graham crackers. Mix pudding with
milk; add Cool Whip. Pour mixture (1/2) over graham crackers. Add another
layer of graham crackers and remaining 1/2 of pudding mixture. Add one last
layer of graham crackers. Refrigerate for 2 hours.
Frosting for Chocolate Eclair Cake: Beat above ingredients until smooth.
Frost and refrigerate for 24 hours.
Yields
1 Servings