Chocolate Eclair Cake

Name: Chocolate Eclair Cake
Ingredients: 1 box graham crackers; 2 (3.4 oz.) boxes instant French vanilla pudding; 2 3/4 c. milk; 12 oz. carton Cool Whip; 2 sq. melted unsweetened chocolate; 2 Tbsp. softened margarine; 2 Tbsp. white Karo; 1 1/2 c. confectioners sugar; 3 Tbsp. milk; 1 tsp. vanilla

10 ingredients

7 steps

Ingredients

1 box graham crackers
2 (3.4 oz.) boxes instant French vanilla pudding
2 3/4 c. milk
12 oz. carton Cool Whip
2 sq. melted unsweetened chocolate
2 Tbsp. softened margarine
2 Tbsp. white Karo
1 1/2 c. confectioners sugar
3 Tbsp. milk
1 tsp. vanilla

Directions

1

Single layer whole crackers on bottom of lightly greased 9 x 13 x 2-inch pan.
2

Mix pudding and milk according to package.
3

Fold in Cool Whip. Pour half of the pudding over the crackers. Cover with another layer of crackers.
4

Pour rest of pudding over crackers.
5

Cover with another layer of crackers.
6

Mix together the chocolate, margarine, Karo, sugar, milk and vanilla. Beat well. Spread over crackers.
7

Do not cover for 1 day in refrigerator. Refrigerate at least 2 days up to 6 days. Better as it stands.