Eclair Cake

Ingredients

2 small packages French Vanilla Instant Pudding
3 cups milk
8 ounces tub whipped cream
1 large box graham crackers
3 tablespoons butter or margarine
6 tablespoons cocoa
2 tablespoons oil
1 teaspoon vanilla
2 tablespoons Karo white syrup
1 1/2 cup powdered sugar
hot water

Instructions

Mix pudding and milk with electric mixer until smooth. Then with spatula, add the whipped cream. Mix well. Layer the bottom of a 13x9 pan with graham crackers. If you lay them length-wise then you can break off single ones and put down the extra space on the side. Pour about half of the pudding mixture on top of the crackers. Repeat the crack ers then the pudding and end with graham crackers on top. Mix all icing ingredients together. Add the water about 1 teaspoon at a time until you get the consistency you want. You may have to add more powdered sugar if you get too much water. It will taste fine if you have to do this. The icing should be spreadable but not too runny. Put the cake if the refrigerator for 2 hours. It's really better the second day, but you can serve it after the 2 hours. Enjoy!