Saturday, March 26, 2011

Chocolate Eclair Cake

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This dessert tastes like chocolate eclairs, but is much easier to make!

Cake:
Graham crackers
2 small pkgs French Vanilla instant pudding
3 cups milk
18 oz Cool Whip

Icing:
2 oz liquid chocolate
3 TBS butter, softened
2 tsp vanilla
3 TBS dark Karo syrup
3 TBS milk
1-1/2 cups powdered sugar

Butter 13 x 9 pan. Line pan with whole graham crackers.

Beat pudding and milk for 2 minutes; add Cool Whip. Pour half of mixture over graham crackers. Cover with another layer of crackers, then rest of pudding mixture, then top with another layer of crackers. Put in refrigerator to set.

Mix icing ingredients and spread on top of cake. Leave in refirgerator overnight, if possible.

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