Éclair Cake

Mom regularly made this as I was growing up.  It is quick and easy to make and in the days before air conditioning, it was a good desert that didn’t heat up the oven (and house) in summer.

Ingredients:

1 16oz box Graham Crackers

2 packages French Vanilla Instant Pudding

3 cups Milk-whole is richer, 1% will work

1 8oz carton Cool Whip

3 oz Unsweetened Chocolate

3 tsp Karo Syrup

3 tsp Vanilla

4 Tbsp Butter

4 Tbsp Milk

3 cups Powdered Sugar

Directions:

Line a 9x13 pan with graham crackers.  Beat pudding and milk at medium speed 2 minutes.  Fold Cool Whip into pudding and pour half over crackers.  Place another layer of crackers followed by the second half of the pudding and a final layer of crackers.

To make the frosting, slowly melt the chocolate and butter.  Add the Karo, milk, vanilla and powdered sugar, stirring to combine.  Since it will set up when cool, I keep on simmer as I stir. Add milk 1 tablespoon at a time to thin as needed.  Pour over the top.  

This is better after it sets a day and the crackers soften some.  Store in refrigerator.