CHOCOLATE ECLAIR CAKE
Barbara Gelato - Cinnaminson

1 1-lb box graham crackers
2 small pkg instant French Vanilla pudding
3 1/2 cups milk
1 8-oz container Cool Whip

Mix pudding with milk; beat for two minutes. Fold in Cool Whip; let sit. Butter a 9x13 pan. Line bottom of pan with graham crackers. Pour half of the pudding mix over graham crackers. Add another layer of graham crackers, then the remaining pudding. Top with another layer of graham crackers. Refrigerate for two hours.

Icing
2 pkg Nestle Liquid Choco Bake
2 tsp white Karo syrup
2 tsp vanilla
1 1/2 cup powered sugar
3 tbsp milk
2 tbsp butter (softened)

Combine all ingredients and beat until smooth. Ice cake and refrigerate for 24 hours. Do not remove from pan. Cut into 12 serving pieces.

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