THELMA'S CHOCOLATE ECLAIR CAKE
18 whole graham crackers
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
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1 carton (8 ounces) frozen whipped topping, thawed
2 ounces semisweet chocolate
2 tablespoons butter
1 1/2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon light corn syrup
Line a 13--by-9-inch dish with nine whole graham crackers; set aside.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. Spread over graham crackers. Top with remaining crackers.
In a microwave-safe bowl, melt chocolate and butter. Stir in the remaining ingredients. Spread over graham cracker layer. Cover and refrigerate for 8 hours or overnight. Yield: 12-15 servings.
Grandma's Great Desserts Cookbook 1992