Zebbie’S Chocolate Eclair Cake
- 2 boxes Instant Vanilla Pudding Mix, 3 Ounce Boxes
- 3-1/2 cups Milk
- 8 ounces, weight Cool Whip
- 1 box (14 Oz. Size) Cinnamon Graham Crackers
- 2 pieces Unsweetened Chocolate (Bakers)
- 2 Tablespoons Butter
- 2 teaspoons Light Karo Syrup
- 1 Tablespoon Vanilla
- 1/4 cups Milk
- 1-1/2 cup Powdered Sugar
- In a large bowl mix pudding mixes and 3 1/2 cups of milk thoroughly with a whisk. Add Cool Whip and mix well. Layer crackers on bottom of a 9 x 12" pan, then 1/2 of the pudding mixture. Repeat layers, finishing with an extra layer of graham crackers on top. Refrigerate while you make the frosting.
- Slowly melt together the chocolate and butter. Add remaining ingredients and whisk until sugar is incorporated (no more lumps). Icing will be somewhat runny. Pour over top the graham crackers. Allow to chill through in the fridge for 10 minutes or more.
- Enjoy!
vanilla pudding mix, milk, cinnamon, chocolate, butter, syrup, vanilla, ubc, powdered sugar
Taken from tastykitchen.com/recipes/desserts/zebbies-chocolate-eclair-cake/ (may not work)