Chocolate Eclair Cake 3 sm Packages french vanilla instant pudding
3 c Milk -and- 3 tb Milk (for topping)
12 oz Cool whip topping
1 Box plain graham crackers
4 Unsweeten chocolate squares
2 ts Light corn syrup
1 ts Vanilla or peppermint extract (for mint flavor if like)
3 tb Soft butter
3/4 c Confectioners sugar
Mix pudding with 3 cups of milk together. Fold in cool whip. Set aside.
Layer 13 x 9 pan with whole graham crackers. Top crackers with half of
pudding mixture. Layer with crackers and pudding mixture and end with
crackers.
Topping: Melt chocolate squares. Mix in bowl, melted chocolate with corn
syrup, 3 tbsp milk, vanilla, butter, and sugar. Add more sugar to taste,
if needed. Spread on top of crackers. Refrigerate cake for several hours. Chocolate Eclair Cake printer friendly version located here.
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