Line an 8 inch square baking dish with graham crackers. Mix together the pudding and 1 1/2 cups milk until thick. Blend in Cool Whip. Pour 1/2 of pudding mix over crackers. Put another layer of crackers, then the rest of the pudding mix. Top with crackers. Put in refrigerator while making the frosting.
For the frosting, melt the chocolate, oleo, Karo, milk and vanilla together. Bring to low boil and boil for 3 minutes. Remove from heat and add powdered sugar, blend quickly. Spread over top graham crackers. Refrigerate 3 to 5 hours.
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