CHOCOLATE ÉCLAIR CAKE

CHOCOLATE ÉCLAIR CAKE

CAKE:

1 box Graham crackers
2 sm. pkgs. instant vanilla pudding
3 1/2 Cups milk
8 oz. Cool Whip, thawed

Butter bottom of 13"x9" pan. Line with graham crackers. Prepare pudding with 3 ½ cups milk. Beat at medium speed until well blended. Fold in Cool Whip. Pour half over graham crackers. Cover with another layer of crackers. Repeat with remaining pudding and cover with more crackers.

*Refrigerate for at least 2 hours and then frost with éclair cake icing- Spread over cake; refrigerate for 24 hours.

ICING:

2 (1 oz.) pkgs. unsweetened pre-melted chocolate
2 tsp. light corn syrup
2 tsp. vanilla
3 tbsp. butter, softened

1 1/2 Cups powdered sugar
3 tbsp. milk

Put all ingredients in a small bowl; beat until smooth