Eclair Cake

This is the most delicious and fairly easy recipe. Be warned: one piece is not enough...

1 box graham crackers
2 pkg. French vanilla pudding
2 & 3/4 cup milk
1 (12 oz.) Cool Whip

Mix instant pudding with milk as directed on box, only use 2 & 3/4 cups milk.


Add Cool Whip to pudding and mix well.
Place single layer of graham crackers on bottom of 9x13x2 inch pan. Do not crumble crackers. You will have to break some to fit pan. Spread 1/2 of pudding mixture over crackers. Cover with another layer of graham crackers and remainder of pudding mixture. Top with another layer of graham crackers and cover with frosting.


Frosting:

2 pkg. premelted unsweetened chocolate
2 Tbsp. margarine, softened
2 Tbsp. white Karo syrup
1 & 1/2 cup powdered sugar
3 Tbsp. milk
1 tsp. vanilla

Beat all ingredients until smooth. Spread over top of crackers. Refrigerate overnight. (This is important, make one day/night ahead of time or the graham crackers will not be soft enough.)
The graham crackers move around a bit when you first start putting the frosting on but eventually move back into place.



Special notes: Make sure to lick all spoons and spatulas after mixing. You will not be sorry. You WILL be sorry however if you lick your fingers after opening the packet of premelted unsweetened chocolate. Not that I would know or anything...
Also, this is key when baking/cooking. Make sure at least some of the ingredients find there way onto your clothes. This causes other household members to recognize your hard work. Or if you are like me, and have no grace, just let things happen naturally as I illustrate below.