Eclair cake

Eclair cake

Ingredients/Components

• vanilla - 2 tsp
• milk
• cocoa - 2 Tbsp
• powdered sugar
• margarine - 3 Tbsp
• Karo syrup - 2 tsp
• carton Cool Whip - 1 oz
• graham crackers - 1 lb
• small boxes instant French vanilla pudding - 2 item

How to make eclair cake:

Topping:1 1/2 c. powdered sugar2 Tbsp. milk3 Tbsp. margarine2 tsp. Karo syrup2 tsp. vanilla2 Tbsp. cocoa You will need 9 x 13-inch buttered pan.

Blend pudding and milk. Fold in Cool Whip. Layer graham crackers in bottom of pan. Spread one half of pudding on layer of graham crackers. Place another layer of graham crackers on top of pudding. Spread rest of pudding on 2nd layer of crackers. Layer graham crackers on top of pudding. Refrigerate 2 hours.

Mix all of topping ingredients together. Spread on top of the last layer of graham crackers. Refrigerate 2 to 3 hours before serving.

Recipe categories: Desserts, Puddings and mousses, Kid Friendly.