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Cake
2 3-ounce packages French vanilla instant pudding
3 cups milk
1 9-ounce container whipped topping
1 Box of graham crackers

Topping
2 10-ounce package chocobake
3 tablespoons butter
2 tablespoons white corn syrup
3 tablespoon milk
1 teaspoon vanilla
1 ½ cups powered sugar

Cake
Butter sides and bottom of 9 x 13 - inch pan. Beat pudding and milk. Add whipped topping. Mix well. Line bottom of pan with graham crackers. Pour ½ of the pudding over the crackers. Top with another layer of crackers, then the remaining pudding. Top with layer of crackers. Chill about 2 hours.

For the topping
Combine all ingredients, Beat until glossy. Gently spread over pudding and crackers. Cover. Refrigerate over night.