Chocolate Eclair Cake

Submitted by Modaba

"It doesn't get much easier than this, but be sure to make this a day in advance! That's what gives it the "cake" type of consistency! Great to bring to group gatherings and pot lucks! Keep refrigerated until you are ready to serve it! It's a real favorite with my family!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 10

ingredients

• 411.06 g box graham crackers
• 2 (198.44 g) box vanilla instant pudding mix
• 709.77 ml milk
• 226.79 g whipped topping

• Frosting

• 56.69 g unsweetened chocolate, melted
• 29.58 ml corn syrup
• 14.79 ml vanilla extract
• 44.37 ml butter
• 354.88 ml confectioners' sugar
• 44.37 ml milk

directions

1. Grease a 9 x 13 pan and layer crackers over bottom. Mix pudding mix with milk. Fold in whipped topping. Pour 1/2 mixture over crackers. Break up and lay another layer of crackers on top. Pour remaining pudding mixture over this. Add another layer of broken crackers.
2. Frosting: Combine all ingredients. Spread over "cake". It probably will not cover the top completely, but will give it an eclair type of appearance. Refrigerate at least overnight before serving.