ECLAIR CAKE

ECLAIR CAKE

GRAHAM CRACKERS
1 LARGE VANILLA PUDDING
3 CUPS MILK
8 OZ. COOL WHIP

CHOCOLATE TOPPING

1/3 CUP CHOCOLATE CHIPS

2 TBSP. MARGARINE

2 TBSP. CORN SYRUP

2 TBSP. MILK

1 1/2 CUP POWDERED SUGAR

1 TSP. VANILLA

MIX CHOCOLATE CHIPS, MARGARINE, CORN SYRUP IN SAUCE PAN.  MELT TOGETHER. ADD POWDERED SUGAR, MILK, AND VANILLA.  MIX UNTIL SMOOTH.

LINE GRAHAM CRACKERS ALONG BOTTOM OF 9X13 PAN.
MIX VANILLA PUDDING & MILK UNTIL THICK.  ADD COOL WHIP.
PUT 1/2 OF PUDDING MIXTURE ON TOP OF GRAHAM CRACKERS.
ADD ANOTHER LAYER OF GRAHAM CRACKERS AND ANOTHER LAYER OF PUDDING MIX AND ONE MORE LAYER OF GRAHAM CRACKERS.
POUR CHOCOLATE TOPPING ON THE FINAL LAYER OF GRAHAM CRACKERS
LET SIT OVERNIGHT IN FRIDGE.