Carl DeCook
Carl DeCook

Éclair Cake

1  1lb. box       Graham Crackers  (You will have some left over) Honey Grahams are OK but  use a major brand like 
                                                                                          Nabisco. I've used grocery store brands and they are not as good. . .

2  small pkgs.    Inst. French or vanilla pudding (two 3 oz or one 6 oz)
3 ½ C        milk
1  9oz.pkg.        Cool whip

Butter the bottom of a 9x13 pan.  Line with graham crackers.
Mix pudding with milk. Beat at med. speed for 2 minutes. Blend in the Cool whip.
Pour half the pudding over the graham crackers. Then, place another layer of crackers over the pudding. Pour remaining pudding over second layer of crackers. Top the second layer of pudding with a third layer of graham crackers.
    Refrigerate for 2 hours and then frost.

    FROSTING

2 pkgs.     Redi-blend pre soft chocolate (unsweetened) ***
1 ½ C    powdered sugar
3  T        soft butter
3  T        milk
2  T        light Karo Syrup
2  t        vanilla

    Mix until smooth. Spread over cake.  Refrigerate for 24 hours.

*** We use Nestlé’s Toll House brand.  Difficult to find at a regular supermarket.  You may have to go to a better quality grocery store.
The Nestlé box contains 8 packages.
    

If you can’t find the pre-softened chocolate the Nestles people told me you/we/I could substitute 1) 2oz or 1/3 cup of semi-sweet but you should reduce the sugar by 2 T (I reduced the powdered sugar by 1T and it was OK) or 2) use 3 T of bakers coco and add 1T butter.