Chocolate Éclair Cake

Chocolate Éclair Cake
 
 1 box graham crackers, left whole
 2 sm. pkgs. French vanilla instant pudding
 3 c. milk
 1 container (13 1/2 oz.) Cool Whip
 
 Mix the pudding, following directions on box, but use only 3 cups milk for both packages. Fold Cool Whip into pudding until well blended. Lint bottom of 9 x 13 inch pan with layer of WHOLE graham crackers. Top with pudding mixture, then cover that with another layer of whole graham crackers.

FROSTING

2 pkgs. Nestle Choco Bake
2 tbsp. margarine, softened
2 tbsp. white Karo syrup
3 tbsp. milk
1 tap. vanilla
1 1/2 c. powdered sugar

Mix together and spread on top of layered graham crackers. Refrigerate overnight.

Chocolate Éclair Cake 1b

CAKE

1 pkg. graham crackers
2 sm. pkgs. French vanilla pudding
3 c. cold milk
1 lg. Cool Whip

FROSTING

1 c. sugar
1/3 c. cocoa
1/4 c. milk
1 stick butter
1 tsp. vanilla

Bring first 3 ingredients for frosting to a boil. Boil for one minute. Remove from heat. Add a stick of butter and vanilla. Stir until butter is melted. Set aside. Mix pudding and milk. Add Cool Whip. Butter 13 x 9 inch pan. Layer graham crackers in pan, then a layer of pudding mixture. Alternate layers, ending with graham crackers on top. Pour and spread frosting evenly over the top. Refrigerate.

Chocolate Éclair Cake 1c

CAKE

2 sm. instant vanilla pudding
3 c. milk
1 box graham crackers
1 med. Cool Whip

ICING

1 c. sugar
1/2 c. cocoa
1/4 c. evaporated milk
1 stick butter
1 tsp. vanilla

Beat pudding and milk until thick. Add Cool Whip. Place crackers in 13 x 9 inch pan. Alternate pudding and crackers, ending with crackers. ICING: Bring to boil sugar, cocoa and milk. Cook 1 minute. Add butter and vanilla. Beat until thick. Spread over layered pudding and crackers.