Recipe of the Day: Thelma’s chocolate eclair cake

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

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