About the Recipe
I do declare .... Its a chocolate elclair.....Sure to please even the most picky of dessert eaters. Its just like a giant eclair but easier to make! NOTE: Needs 24 hours in refrigerator to fully set and be ready to eat!
Ingredients
To make cake:
1 box (lb) graham crackers
2 (3.4 oz) boxes of instant french vanilla pudding
3 and 1/2 cups of whole milk
1 (8oz) container of Cool Whip
To make frosting:
2 pkg (2 oz) pre-melted unsweetened chocolate
2 tsp white corn syrup
2 tsp vanilla
3 Tbsp softened butter
1 and 1/2 cups powdered sugar
3 Tbsp milk
Directions
Butter the bottom of a 9 x 13 inch baking dish
Line the bottom with graham crackers in a single layer
Combine the pudding mix and milk
Mix for 2 minutes on low speed
Fold in the whip topping
Pour half of the mixture over the crackers
Place a 2nd layer of crackers over the pudding
Pour the remaining pudding over the second layer of crackers
Cover with a final layer of crackers
Refrigerate for 2 hours before frosting
To frost:
Melt unsweetened chocolate in microwave and stir until smooth
Remove from microwave and combine with remaining frosting ingredients
Beat with mixer until smooth about 1 to 2 minutes
Spread frosting mixture evenly over cake
Refrigerate for 24 hours to ensure that it sets
Enjoy!