Chocolate Eclair Cake

Course : Cakes
Serves: 1
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1 package graham crackers
1 large cool whip
1 large instant vanilla pudding
2 ounces melted Bakers chocolate
2 tablespoons butter
2 tablespoons milk
2 teaspoons light Karo syrup
1 1/2 cups confectioners sugar

Preparation / Directions:

Butter a 9 x l3 pan. Line with whole graham crackers. Make pudding according to directions except use l/4 cup LESS milk. Blend cool whip thoroughly with pudding. Pour l/2 of mixture over crackers. Add another layer of graham crackers. Top with mixture. Add a 3rd layer of crackers. Melt chocolate with the butter, add milk, karo, confectiones sugar, blend until smooth. Pour over cake. Let set in the refrigerator for 2 days covered.

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