Chocolate Éclair Cake

You will need:

• ! lb. box of graham crackers
• 2 small boxes of instant vanilla pudding mix
• 2 and 3/4 cups milk
• 1. 8oz. container of Cool Whip

Butter a 9X13 inch pan.  Place a layer of graham crackers over the bottom.  Mix pudding and milk until thick.  Blend in cool whip.  pour half of the pudding mixture over the crackers.  Place another layer of graham crackers over the pudding and top with the rest of the pudding mixture.  Now, cover with one more layer of grahams ( should be three layers of grahams).  Refrigerate 2 hours before frosting.

Frosting:

• 2 packages of Choco Bake Nestles (unsweetened liquid chocolate)
• 2 tsp. white Karo syrup
• 2 tsp. vanilla
• 3 tbsp. softened butter
• 1 and 1/2 cups powdered sugar
• 3 tbsp. milk

Beat until smooth.  Frost cake and refrigerate for 24 hours.  It can also be frozen.

ENJOY!!