Eclair Cake

• 1 (1 lb) box honey graham crackers
• 2 small instant vanilla pudding
• 2 3/4 cups milk
• 1 (8 ounce) container Cool Whip
• Frosting
• 1 (1 ounce) package Choco-bake (unsweetened liquid chocolate)
• 2 teaspoons white Karo
• 2 teaspoons vanilla
• 3 tablespoons soft margarine
• 1 1/2 cups powdered sugar
• 3 tablespoons milk

1. Cake-----------.
2. Butter 9x13 inch pan and layer with whole graham crackers.
3. Mix pudding and milk.
4. Blend in cool whip.
5. Put 1/2 pudding mixture over crackers.
6. Layer more crackers over pudding.
7. Top with rest of pudding.
8. Cover with a layer of crackers.
9. You will have 3 layers of crackers.
10. Refrigerate for 2 hours before frosting.
11. Frosting-----------.
12. Beat all frosting ingredients until smooth.
13. Frost cake and refrigerate 2 hours.
14. Can be frozen.

crackers, vanilla pudding, milk, frosting, bake, white karo, vanilla, margarine, powdered sugar, milk

Taken from www.food.com/recipe/eclair-cake-18514 (may not work)