Cakes Cookbook Desserts

Éclair Cake

1 – 1 lb. box graham crackers
2 small pkgs. instant vanilla pudding
3 1/2 C. milk
1 – 8 oz. container Cool Whip

2 packets Choco-Bake, unsweetened
2 T. white Karo syrup
2 tsp. vanilla
1 1/2 C. powdered sugar
3 T. milk
3 T. margarine

Spray a 9×13″ pan with Pam. Line entire bottom of pan with crackers. Mix pudding and milk and stir in Cool Whip. Pour half of the pudding mixture over the crackers. Add another layer of crackers and pudding mixture. Top pudding with third layer of crackers. Refrigerate 2 hours. Mix the frosting ingredients. Frost the third layer of crackers. Refrigerate.

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