Easy Eclair
Submitted by: Anne Merrill
1 box whole graham crackers
2 small pkgs. French vanilla pudding
3 cups milk
1-8oz. tub Cool Whip
For Frosting
3 Tbs.cocoa
3 tsp. oil
2 tsp. white corn syrup
2 tsp. vanilla extract
3 Tbs. soft margarine
1 1/2 cups confectioner's sugar
3 Tbs. milk.
Butter a 9"x13" pan. Mix pudding with milk, blend with Cool Whip. Layer in pan: whole graham crackers, 1/2 of pudding mixture; rest of whole graham crackers, then rest of pudding mixture and a layer of whole graham crackers. Refrigerate for 2 hours. Meanwhile, mix all frosting ingredients until smooth. Frost cake. Refrigerate at least 24 hrs., uncovered before serving. This can be made up to 3 days ahead of time and actually tastes best after 2-3 days.
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