Eclair Cake

Good morning and happy Friday!

I am revisiting a recipe I posted years ago. One of the first desserts I made that didn't come from a box or package mix. I am sharing it again as I have tried the countless versions of this I have found on Pinterest and they all come up short in some way. I got this recipe from a friend of my stepmom's who has her own resort/restaurant. Every time I make it, someone asks for the recipe. Layers of vanilla pudding, graham cracker cake and topped with rich chocolate, who can resist?

Make sure you follow the directions by chilling this overnight or for a minimum of 8 hours. If you don't, the graham cracker layers don't soften into a cake like texture and that is really the key to this being so delicious! Most people have no idea the recipe even contains graham crackers. 

Easy to make and even more fun to eat!

Ingredients for the base:
1 box graham crackers
2 pkg. French vanilla instant pudding
2 3/4 cups milk
1 (12 oz) Cool Whip, thawed

Mix instant pudding with milk as directed on package EXCEPT use 2 3/4 cups milk where it is called for on the package. Add cool whip and mix well. Place a single layer if graham crackers on the bottom of a 9 x 13 inch pan. Do not crumble, leave whole. (you may  have to break off sections to make a full layer) Spread 1/2 of the pudding mixture over the graham crackers. Cover with another layer of graham crackers and then the remainder of the pudding mixture. Top with a third layer of graham crackers.

Ingredients for frosting:
2 pkgs. premelted unsweetened chocolate
2 TBLS. margarine, softened
2 TBLS. white Karo syrup
1 1/2 cups powdered sugar
3 TBLS. milk
1 tsp. vanilla

Beat all ingredients until smooth. Spread evenly over the top layer of graham crackers.

The frosting should make just enough to cover the top. Refrigerate overnight.