Recipe - Chocolate Eclaire Cake

2 pack French vanilla pudding, smal
9 ounce Cool whip
Graham crackers
Icing for chocolate eclaire:
2 ounce Bitter chocolate, squeeze tu
2 tablespoon Margarine
2 tablespoon White karo syrup
3 tablespoon Milk
1 teaspoon Vanilla
1 One half cup Confectioner's sugar

Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French vanilla
instant pudding with milk, then mix in carton of cool whip. Pour half
mixture over crackers. Add another layer of graham crackers.
Pour remainder of pudding mixture over crackers, and add another layer of
graham crackers. Ice cake.
Refrigerate. Enjoy! From Bunny amd Dick Goodlander (xrtb29a)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini