Chocolate Eclair Cake

This recipe has always been a good one around our house.
My sister makes it all the time and it is DELISH!
It really does taste like a chocolate eclair.

Chocolate Eclair Cake

2 boxes graham crackers

(the recipe calls for 1 but the brand I got...I needed more.

I think that one box of the walmart ones would be enough

because those ones seem to be bigger.)
3 1/2 cup milk
2 small pkg instant vanilla pudding
1 small tub cool whip, softened

In a lightly greased 9 x 13 pan, line with graham crackers.

Mix pudding with milk. Beat at medium speed for 3 minutes the blend in cool whip.

Pour half over crackers, then add another layer of crackers.

Then add the rest of the pudding mix and top with crackers.

****my tip for the top layer...

Instead of leaving the crackers in a *4* square, break them down to a *2* square.

It will be the perfect size for cutting, and you can kinda see where they are broken

down under the frosting, kinda like a cutting guide.

My final picture isn't that pretty,

because I didn't break down my top layer.

Oh well, it all goes to the same place...right?

OK, where was I?

Oh yes.

Crackers, pudding, crackers, pudding, broken crackers...done.

Place in the fridge for AT LEAST 2 - 3 hours before serving.

The crackers will soften and make it easy(er) to cut through.

Before serving, you need to make the frosting.

I doesn't need to cool or anything, but you can top it,

then put the whole cake back in the fridge until you are ready to eat it!

Frosting:

6 tbsp cocoa

2 tbsp oil

2 tsp. vanilla

3 tbsp milk

3 tbsp soft margarine

2 tsp karo syrup

1 1/2 cup powdered sugar.

Mix together all ingredients until smooth.

Spread over cake.

(the karo syrup makes it shiny!)

It isn't the best pictures, so I'm sorry about that...but it is SO good!