Chocolate Eclair Cake - cooking recipe

Ingredients
    1 lb. graham crackers
    2 small pkg. jello instant French vanilla pudding
    3 c. milk
    1 (8 oz.) carton Cool Whip
    2 pkg. liquid chocolate (unsweetened)
    2 tsp. light corn syrup
    2 tsp. vanilla
    1 1/2 c. powdered sugar
    3 tsp. butter
    3 Tbsp. milk
Preparation
    Butter 9 x 13-inch pan.
    Line bottom of pan with graham crackers.
    Mix pudding and milk for two minutes.
    Blend in Cool Whip.
    Pour 1/2 mix over graham crackers.
    Add another layer of crackers.
    Pour remaining mix over second layer of crackers.
    Add third layer of crackers.
    Refrigerate for 2 hours.
    Mix remaining 6 ingredients until smooth.
    Spread over graham crackers. Refrigerate for 24 hours.

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