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CHOCOLATE ECLAIR CAKE 34 Recipe

Ingredients
  • 1 box graham crackers (1 lb box)
  • 2 boxes French vanilla instant pudding (3 3/4 ounce boxes)
  • 3 cups cold milk
  • 12 ounces Cool Whip
  • Frosting
  • 1/2 package semi-sweet chocolate chips
  • 3/4 cup softener butter
  • 2 teaspoons Vanilla
  • 2 tablespoons light corn syrup
  • 1 1/2 cups Confectioners sugar
  • 3 tablespoons milk
Directions
Line a 13 X 9 inch glass baking dish with graham crackers. Mix pudding and milk, then blend the cool whip into the mixture. Layer pudding mixture and graham crackers. End with graham crackers on top. For the frosting, melt chocolate in sauce pan. Add butter, vanilla, syrup, sugar and milk. Bring to a soft boil. Pour on top of graham crackers. Refrigerate 12 hours before serving.
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