Chocolate Eclair Pie

• graham cracker
• 3 cups milk
• 2 (1 1/2 ounce) packages French vanilla instant pudding
• 8 ounces Cool Whip
• 2 (1 ounce) packages Choco-bake
• 2 teaspoons karo corn syrup
• 1 teaspoon vanilla
• 3 tablespoons butter
• 1 1/2 cups powdered sugar

1. Butter a 9x13 pan.
2. Line bottom with graham crackers.
3. In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
4. Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
5. Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
6. Refrigerate 10-24 hours.

graham cracker, milk, chocobake, syrup, vanilla, butter, powdered sugar

Taken from www.food.com/recipe/chocolate-eclair-pie-355000 (may not work)