Thursday, April 15, 2010

Eclair Cake

Eclair Cake

1 Lb. (box) Graham Crackers
2 - 4 Oz. (instant) French Vanilla Pudding
3½ C. Milk
9 Oz. Cool Whip

Butter bottom of 9"x13"x2" baking pan. Line pan bottom with graham crackers. Mix pudding and milk until thickened, fold cool whip into mixture. Pour 1/2 of mixture over cracker layer, smooth, then add second layer of graham crackers, then pour remaining pudding and smooth, cover with third layer of crackers. Refrigerate for 2 hours. Frost.

6 Tbsp. Powdered Cocoa
2 Tsp. Light Karo Syrup
2 Tbsp. Soft Margarine
3 Tbsp. Milk
2 Tbsp. Oil
2 Tsp. Vanilla
1½ C. Powdered Sugar

Mix well, spread over top layer of graham crackers. Refrigerate finished product for 24 hours.