Chocolate Eclair Cake

Name: Chocolate Eclair Cake
Ingredients: 1 (12 oz.) box graham crackers; 2 (3 1/2 oz.) boxes instant French vanilla pudding; 3 c. + 3 Tbsp. cold milk, divided; 1 (8 oz.) container Cool Whip; 2 (1 oz.) pkg. premelted Nestle unsweetened chocolate (Choco-Bake); 3 Tbsp. softened oleo; 2 tsp. white corn syrup; 2 tsp. vanilla; 1 1/2 c. confectioners sugar

9 ingredients

14 steps

Ingredients

1 (12 oz.) box graham crackers
2 (3 1/2 oz.) boxes instant French vanilla pudding
3 c. + 3 Tbsp. cold milk, divided
1 (8 oz.) container Cool Whip
2 (1 oz.) pkg. premelted Nestle unsweetened chocolate (Choco-Bake)
3 Tbsp. softened oleo
2 tsp. white corn syrup
2 tsp. vanilla
1 1/2 c. confectioners sugar

Directions

1

Butter 9 x 13-inch pan.
2

Line with whole grahams.
3

In large bowl, combine pudding with 3 cups milk.
4

Beat 2 minutes on medium speed.
5

Gently fold in Cool Whip.
6

Pour half over grahams.
7

Top with whole grahams, another layer.
8

Spread with remaining pudding. Add another whole layer of grahams.
9

In medium bowl, combine melted chocolate with butter, corn syrup, vanilla and 3 tablespoons of milk.
10

Stir in confectioners sugar.
11

Beat until smooth.
12

Spread over crackers.
13

Cover with plastic.
14

Refrigerate for 24 hours.