Chocolate Eclair Cake

Ingredients

  • 1 (1 lb) box honey graham crackers
FILLING
  • 2 packages French vanilla instant pudding
  • 1 (8 ounce) container Cool Whip, thawed
  • 3 cups milk
CHOCOATE GLAZE
  • 2 ounces unsweetened chocolate
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 2 tablespoons Karo syrup
  • 1 teaspoon vanilla
  • 1 1⁄2 cups powdered sugar

Instructions

1 _ Line buttered 9 x 12 dish with graham crackers.

2 _ Combine pudding mix with milk.

3 _ Fold in Cool Whip.

4 _ Pour half of the mixture over crackers.

5 _ Add second layer of crackers.

6 _ Add remaining pudding mixture.

7 _ Add final layer of graham crackers.

8 _ Over medium heat, melt chocolate glaze except for the powdered sugar.


9 _ Remove from heat.

10 _ Beat in 1-1/2 cups powdered sugar.

11 _ Pour over crackers.

12 _ Refrigerate overnight.

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