Chocolate Éclair Cake

Robyn Campbell

1 box graham crackers (I usually only use about 2-3 packages)

1 large (12 oz.) Cool whip

2 large instant vanilla pudding mixes

4 c. milk



Icing:

6 Tbsp. cocoa 3 Tbsp. milk

2 Tbsp. oil 3 Tbsp. melted butter

2 tsp. white Karo syrup 1 ½ c. powdered sugar

1 tsp. vanilla



In a mixing bowl, mix pudding with 4 cups of milk then add Cool whip. Spray a 13 x 9 inch pan with cooking spray. Put squares of graham crackers as bottom layer. Pour ½ pudding mix over crackers. Put another layer of crackers. Pour rest of pudding mix over the second layer of crackers. Add a third layer of crackers.

For icing, mix together cocoa and oil. Add rest of ingredients. Beat until smooth. Spread over top layer of graham crackers. Refrigerate several hours or overnight. Print Recipe