Eclair Cake

ingredients

Eclair Dessert:

1 box graham crackers
2 boxes French Vanilla instant pudding
1 9 oz container cool whip

Chocolate Icing:

2 sq bitter chocolate melted
3 tbsp butter
1 1/2 cup powdered sugar
2 tsp karo syrup
1 tsp vanilla
3 tbsp milk

directions

Butter bottom of 13 x 9 x 2 inch pan and line with whole graham crackers. Make pudding according to directions and let set 5 minutes. After pudding has set, mix in cool whip. Pour 1/2 of pudding mixture over graham crackers. Lay more crackers on top of pudding and pour the rest of the pudding on top. Cover with another layer of graham crackers and top with chocolate icing. Refrigerate for 2 days or freeze for 1 day

Chocolate Icing:

Whip all ingredients together until frothy and spoon over graham crackers.

Source: Katie DeCleene