This one I have been making for years and is always a big hit. It is easy and quick, nice and cool on a hot day..



Eclair Cake
20 min | 20 min prep
SERVES 12
1 (1 lb) box honey graham crackers
FILLING
2 packages French vanilla instant pudding (I use just plain vanilla)
1 (8 ounce) container Cool Whip, thawed
3 cups milk
CHOCOATE GLAZE
2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons milk
2 tablespoons Karo syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar
Line buttered 9 x 12 dish with graham crackers.
Combine pudding mix with milk.
Fold in Cool Whip.
Pour half of the mixture over crackers.
Add second layer of crackers.
Add remaining pudding mixture.
Add final layer of graham crackers.
Over medium heat, melt chocolate glaze except for the powdered sugar.
Remove from heat.
Beat in 1-1/2 cups powdered sugar.
Pour over crackers.
Refrigerate overnight.

Sometimes I make my own icing, sometimes I use ready made. I usually just put it in a zip lock bag and squirt it all over the top as I did here. This one never lasts long!