Chocolate Eclair Pie

1. 1

   Butter a 9x13 pan.

2. 2

   Line bottom with graham crackers.

3. 3

   In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).

4. 4

   Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.

5. 5

   Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).

6. 6

   Refrigerate 10-24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.