Comment on this recipe
Really tastes like an eclair and it's easy too.
1 box (1 pound) graham crackers, plain
2 small packages instant French vanilla pudding
3-1/2 cups milk
8 ounces Cool Whip
4-1/2 tablespoons cocoa
1 teaspoon shortening
2 teaspoons white Karo corn syrup
1 teaspoon vanilla
3 tablespoons butter or margarine, softened
1-1/2 cups powdered sugar
3 tablespoons milk
Butter bottom of 9x13-inch pan, line with graham crackers (not crushed).
Mix pudding with milk. Beat at medium speed for two minutes. Blend in Cool Whip. Pour half of mixture over graham crackers. Then place second layer of crackers over pudding. Pour in remaining pudding mixture and cover with more crackers. Refrigerate for two hours then frost.
To make frosting, beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours. Leave uncovered in refrigerator.