Eclair Cake - Serves 15 by Mary Perkins



1 (pound) box of Graham Crackers
2 small packages of French Vanilla INSTANT pudding.
3 & 1/2 Cups of Milk
1-9 oz. tub of Cool Whip

Butter the bottom of a 9" x 13" pan.
Line the bottom and sides of the pan with 1/3 of the crushed Graham Crackers
Mix the pudding and milk and beat at medium speed for 2 minutes
Blend in the Cool Whip
Pour 1/2 of the mix over the Graham Crackers
Layer another 1/3 of the Graham Crackers over the pudding/Cool Whip mix
Pour the rest of the pudding/Cool Whip mix over the second layer of Graham Crackers
Cover with the last of the Graham Crackers

Refrigerate for 2 hours, then frost (Frosting below)


2 packages of Redi-Blend presoftened unsweetened chocolate
2 Tsp Vanilla
3 Tblsp softened butter
1 1/2 cup of powered sugar
3 Tblsp milk

Beat all ingredients until smooth, then spread over cake (above)