Chocolate Eclair Cake

This is a simple to make, yet scrumptious dessert that's great for an after-meal treat or a special occassion. I first tried this cake at a college friend's house back in 1986.

Eclair Cake

Ingredients:

1  1 lb. Box Honey Graham Crackers

2  Small Boxes Instant Vanilla Pudding

2  3/4 c. Milk

1  8 oz. Container Cool Whip

Frosting:

1 Can of Your Favorite Chocolate Frosting

Or make your own frosting:

1 pkg. Choco-bake (unsweetened liquid chocolate)

2 tsp. White Karo

2 tsp. Vanilla

3 T. Soft Margarine

1 1/2 c. Powdered Sugar

3 T. Milk

Instructions:

Butter a 9x13" pan.

Layer the bottom of the pan with whole graham crackers.

Prepare the vanilla pudding according to the package directions.

Blend the Cool Whip into the pudding.

Spread ½ of the pudding mixture over the layer of graham crackers.

Put another layer of whole graham crackers on top of the layer of pudding.

Spread the rest of the pudding mixture over the graham crackers.

Now put one more layer of graham crackers over the pudding mixture.

You will have 3 layers of graham crackers and 2 layers of pudding.

Refrigerate for 2 hrs before frosting.

  

Frosting:

To use the canned frosting:

Soften for about 10 seconds in the microwave; this will make it easy to spread across the top layer of the cake.

If making your own frosting:

Beat all frosting ingredients until smooth.

Frost cake and refrigerate 2 hrs.

Cake can be frozen.

Makes 10-16 servings

Options:

*Chocolate pudding can be used.

*French Vanilla pudding can be used.

**Chocolate graham crackers can be used