Eclair Cake

Ingredients:

• 1 box Graham Crackers
• 2 packs Instant French Vanilla Pudding
• 8 or 9 oz. container of Cool Whip
• 3½ C. Milk

Directions:

• Butter a 9x13” cake pan.
• Line it with graham crackers.
• In a medium bowl, mix the pudding with the milk. Beat at medium speed for about two minutes. Blend in the Cool Whip. The pour half of the mixture over the graham crackers.
• Place a second layer of graham crackers over the pudding mixture.
• Pour the remaining pudding over the this layer of crackers.
• Place a third layer of crackers on top.
• Refrigerate for about two hours, then frost the cake.

Frosting:

• 2 Tablespoons Oil
• 6 Tablespoons Cocoa
• 2 Teaspoons White Karo
• 2 Teaspoons Vanilla
• 3 Tablespoons Softened Butter
• 1½ Cups Powered Sugar
• 3 Tablespoons Milk

Directions for Frosting: Beat together the frosting ingredients until smooth. Spread over the top layer of the cake. Refrigerate 24 hours.