Eclair Cake

• 1 box graham crackers
• 2 pkg. instant French vanilla pudding
• 3 1/2 c. milk
• 9 oz. Cool Whip
• 2 pkg. pre-soft baking chocolate
• 2 tsp. white corn syrup
• 2 tsp. vanilla
• 3 Tbsp. soft margarine
• 1 1/2 c. powdered sugar
• 3 Tbsp. milk

1. Butter bottom of a 9 x 13-inch pan.
2. Line with graham crackers.
3. Mix pudding and milk. Beat at medium speed for 2 minutes. Blend in Cool Whip.
4. Pour 1/2 this mixture over graham crackers. Cover with a second layer of crackers.
5. Pour remaining pudding mixture over this and cover with a third layer of crackers. Refrigerate 2 hours.
6. Beat together remaining ingredients until smooth.
7. Spread this frosting over cake. Refrigerate for 24 hours. Cut into squares and serve.
8. Makes 12 servings.

graham crackers, milk, chocolate, white corn syrup, vanilla, margarine, powdered sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260804 (may not work)