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Chocolate Eclair Cake

Author Lisa Farmer

Ingredients

  • 2 boxes instant vanilla pudding small
  • 8 ounces Cool Whip
  • 2 1/2 cups milk
  • 1 box Graham Crackers
  • 3 tablespoons butter 4 1/2 tablespoons
  • 1/4 cup cocoa 6 tablespoons
  • 3 tablespoons milk 4 1/2 tablespoons
  • 1 teaspoon vanilla extract 1 1/2 teaspoons
  • 2 teaspoons light Karo syrup 3 teaspoons
  • 1 1/2 cups powdered sugar 2 1/4 cups

Instructions

  • Grease 9x13 pan with butter. Lay graham crackers down on the bottom of pan. Mix the vanilla pudding with Cool Whip and milk. Spread half of the mixture over the graham crackers. Repeat layers and end with crackers. Mix frosting ingredients with mixer. Put on top of last layer of crackers. Refrigerate for 6-24 hours before serving.

Notes

A good make-in-advance dessert recipe. This is one of David’s favorite desserts. He says I don’t make it near often enough.