Eclair Cake

Name: Eclair Cake
Ingredients: 1 lb. box graham crackers; 2 small pkg. vanilla instant pudding; 3 1/2 c. milk; 1 (9 oz.) container Cool Whip; 6 Tbsp. cocoa; 2 tsp. white Karo syrup; 2 tsp. vanilla; 3 Tbsp. oleo; 1 1/2 c. powdered sugar; 3 Tbsp. milk

10 ingredients

8 steps

Ingredients

1 lb. box graham crackers
2 small pkg. vanilla instant pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
6 Tbsp. cocoa
2 tsp. white Karo syrup
2 tsp. vanilla
3 Tbsp. oleo
1 1/2 c. powdered sugar
3 Tbsp. milk

Directions

1

Butter a 9 x 13-inch cake pan.
2

Line with whole graham crackers.
3

Mix pudding with 3 1/2 cups milk.
4

Beat at medium speed for 2 minutes. Blend in Cool Whip.
5

Pour half the mixture over the graham crackers.
6

Layer more crackers over pudding and then pour rest of pudding mixture over and cover with another layer of crackers. Refrigerate at least 2 hours.
7

Mix remaining ingredients.
8

Heat on stove. Spread on cake and refrigerate for another 24 hours.