MY SON'S FAVORITE DESSERT - CHOCOLATE ECLAIR CAKE

My Son's Favorite Dessert - Chocolate Eclair Cake image

Provided by Rose Selvar @potrose

Categories Cakes

Number Of Ingredients 14

1 package(s) 16oz graham crackers **
2 package(s) 3 oz each, vanilla instant pudding
3 1/2 cup(s) milk (i used whole milk)
1 tube(s) 8 oz size, cool whip, thawed
- ~~~~~~~~~
- for the frosting:
2 ounce(s) chocolate, unsweetened squares. i used baker's
1 teaspoon(s) light corn syrup
2 teaspoon(s) vanilla
2 tablespoon(s) butter
1 1/2 cup(s) confectioners sugar (10x sugar)
3 tablespoon(s) milk. (i used whole milk)
- ** recipe calls for 16oz box graham crackers; but they now come in 14.4oz box. this recipe can be made with the 14.4oz box
- *****if you are in a hurry...or just don't want to make this frosting, you can buy a can of chocolate frosting and use that. it is just so much better if you make and use this frosting recipe.

Steps:

Gather ingredients.
Line a 9X13 pan with graham crackers.
Combine the pudding and the milk. Beat for 2 minutes. Then fold in the thawed cool whip.
Spread 1/2 of the pudding mixture on the graham crackers.
Place another layer of graham crackers.
Top with the rest of the pudding mixture.
Then add the last layer of graham crackers to the top. CHILL for 2 hours before applying the frosting!!!
Assemble the ingredients for the frosting.
Put the Unsweetened Chocolate Squares, the Light Corn Syrup, the Vanilla and the Butter in a saucepan on the stove. Heat and stir until well blended.
Remove the sauce pan from the heat. Add the confection's sugar and the milk and mix well.
Pour over the graham crackers. CHILL preferably 24 hours before cutting. This is where the 24 hours comes in under the prep time!!