| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | French | 1 | Servings | |
INGREDIENTS
| 1 | Box graham crackers | |
| 2 | sm | Boxes French Vanilla instant pudding |
| 3 | c | Cold milk |
| 8 | oz | Cool Whip |
| 4 | tb | Cocoa |
| 2 | tb | Vegetable oil |
| 2 | ts | Vanilla |
| 3 | tb | Softened butter |
| 2 | ts | Karo syrup |
| 1 1/2 | c | Confectioner's sugar |
| 3 | tb | Milk |
INSTRUCTIONS
FROSTING Butter 13x9 inch dish. Line bottom with graham crackers. Mix pudding with milk; add Cool Whip. Pour mixture (1/2) over graham crackers. Add another layer of graham crackers and remaining 1/2 of pudding mixture. Add one last layer of graham crackers. Refrigerate for 2 hours. Frosting for Chocolate Eclair Cake: Beat above ingredients until smooth. Frost and refrigerate for 24 hours. Posted to recipelu-digest by Willam Pender <kpender@ficom.net> on Feb 06, 1998
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