Chocolate Eclaire Cake

Submitted by: Mary Beth Schlect

Ingredients

  • 1 lb. Graham crackers
  • 2 small Instant French vanilla pudding
  • 8 oz. Cool whip
  • 3½ cups Milk
  • Frosting:
  • 2 pkg. Choco Bake
  • 2 Tbsp. Karo syrup
  • 3 Tbsp. Melted butter
  • 1½ cups powdered sugar
  • 3 Tbsp. Milk

Directions

Mix pudding in milk until thick. Fold in Coolwhip. Butter bottom of 9 x 13 pan. Line with whole crackers. Pour ½ of pudding over crackers. Add another layer of crackers and rest of pudding, topped with crackers.

Frosting:

Blend frosting ingredients well and spread over cake. Refrigerate over night.

A favorite at Church potlucks.