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This recipe for ECLAIR CAKE is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb. box graham crackers
2 3.4oz. boxes instant French vanilla pudding
3 1/2 c. cold milk
8oz. frozen whipped topping, thawed
1 1/2 c. powdered sugar
1/2 c. cocoa
3 T. butter, softened
3 T. milk
2 tsp. light corn syrup
2 tsp. pure vanilla extract

Butter the bottom of a 13"x9" pan. Line with whole graham crackers. In bowl of electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour remaining half of pudding mixture and cover with another layer of whole graham crackers. For frosting, blend together sugar and cocoa; add butter and milk, mixing well. Add corn syrup and vanilla, stirring until creamy. Cover cake with frosting and refrigerate for 24 hours.

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