Chocolate Eclair Cake

2 sm. pkgs. instant vanilla pudding
1 (9 oz.) Cool Whip
3 c. milk
1 box graham crackers
Icing:
2 tbsp. margarine
3 tbsp. corn syrup
3 tbsp. milk
1 tsp. vanilla
1 tsp. water
4 sm. pkgs. Chocobake
1 1/2 c. confectioners sugar

Mix in large bowl: pudding, milk and Cool Whip. Place one layer of graham crackers in bottom of 9 x 12 inch pan. Pour one-half of pudding mixture over graham crackers. Layer crackers and pudding mixture leaving crackers on top. Then top with icing. Mix all ingredients for icing and pour over crackers and pudding mixture. Chill overnight.

Chocolate Eclair Cake printer friendly version located here. (Just the recipe. Nothing else.)
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