Eclair Cake

This recipe is from my MIL's stash of family favorites. This is best when made a day in advance.

• Ready In: 20 mins
• Serves: 9

Ingredients

• Cake

• 1 (16 ounce) box graham crackers
• 2  small French vanilla pudding mix
• 3 1⁄2 cups milk
• 1 (9 ounce)  Cool Whip

• Frosting

• 2  chocolate squares
• 3  tablespoons butter
• 2  tablespoons  lt corn syrup
• 1  teaspoon vanilla
• 1 1⁄2 cups powdered sugar
• 3  tablespoons milk

Directions

1. Arrange graham crackers on the bottom of a 9 x 13 pan.
2. Mix pudding and milk, then fold in cool whip.
3. Pour half of pudding mixture on graham crackers, then add another layer of crackers. Top with the remaining pudding mixture.
4. Top with a third layer of graham crackers and put in refridgerator.
5. Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
6. Pour frosting over chilled cake and refridgerate at least 6 hours before serving, preferably overnight.