Eclair Cake

It seems to me that using Cool Whip in a recipe isn't exactly culinary genius but, let's face, folks like the stuff. And when I say "folks" I mean me.

This cake is.....yep, you guessed it....something you can put together the night before and have ready for a gathering. While it takes no time at all to assemble, it's the overnight "marinading" that lets everything set up and gives the graham crackers a moist, cakey taste.

Eclair Cake

2 (3.5 oz) pkgs instant vanilla pudding mix
1 (8oz) container of Cool Whip
3 cups milk
2 packages graham cracker squares
1 tub chocolate frosting  (or, much better, use homemade frosting)
(Variation: Use chocolate graham crackers with white chocolate pudding.)

Homemade Frosting

2 squares Bakers semi-sweet chocolate
6 T. margarine
2 T. white Karo syrup
1 tsp. vanilla
1 ½ c. powdered sugar
3 T. milk
Melt chocolate with margarine and syrup.  Bring to a boil.  Remove from heat.  Add vanilla, sugar, and milk.

Directions
Mix pudding mix, milk and Cool Whip together. In a 9x13 dish, arrange a single layer of graham cracker squares on the bottom.
Spread half the pudding mixture on top of the crackers. Repeat graham cracker, pudding layers. Top with a layer of graham crackers.
Put plastic wrap over the dish and let it set in the refrigerator for 30 minutes to an hour.
When ready, put the tub of chocolate frosting in the microwave for about 30 seconds to soften. Stir frosting. It should now be easily spreadable. Or use the homemade frosting which will spread nicely.
Spread chocolate frosting over all the top layer of graham crackers. Replace plastic wrap and place back in the refrigerator. Let set overnight so the graham crackers can soften. Serve the next day.
When ready to serve, slice into squares.