Chocolate Eclair Cake

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2 sm boxes French Vanilla instant
3 c milk; Cold
2 tb Vegetable oil
3 tb butter; Softened
2 ts Vanilla
3 tb milk
2 ts Karo Syrup
1 box graham crackers
8 oz Cool Whip
4 tb Cocoa

Original recipe makes 1



Butter 13x9 inch dish. Line bottom with graham crackers. Mix pudding with milk; add Cool Whip. Pour mixture (1/2) over graham crackers. Add another layer of graham crackers and remaining 1/2 of pudding mixture. Add one last layer of graham crackers. Refrigerate for 2 hours. Frosting for Chocolate Eclair Cake: Beat above ingredients until smooth. Frost and refrigerate for 24 hours. Posted to recipelu-digest by Willam Pender on Feb 06, 1998

Calories Per Serving: 2872 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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