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Eclair Cake

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Ingredients
  • Graham crackers
  • 1 large or 2 small packages instant vanilla pudding
  • 2 1/2 to 3 cups of milk
  • 8 oz.s Cool Whip
  • 3 tbsp margarine, softened
  • 6 tbsp cocoa
  • 2 tbsp oil
  • 2 tbsp white Karo syrup
  • 2 tsps vanilla
  • 1 1/2 cups powdered sugar
  • 3 tbsp milk
Instructions

Grease 9"x13" pan and line bottom with one layer of whole graham crackers. Beat together pudding mix and the 2-1/2 to 3 cups milk until thick. Mix in Cool Whip. Pour half of mixture over graham crackers in pan. Top with another layer of crackers. Pour remaining pudding mix on top. Top with one more layer of crackers. Beat together topping ingredients with spoon until smooth. Spread over top layer of crackers. Put in refrigerator until ready to serve, at least eight hours (do not cover).

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