2 pk French vanilla pudding, smal
9 oz Cool whip
Graham crackers
Icing for chocolate eclaire:
2 oz Bitter chocolate, squeeze tu
2 tb Margarine
2 tb White karo syrup
3 tb Milk
1 ts Vanilla
1 1/2 c  Confectioners sugar

Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French vanilla
instant pudding with milk, then mix in carton of cool whip. Pour half
mixture over crackers. Add another layer of graham crackers.
Pour remainder of pudding mixture over crackers, and add another layer of
graham crackers. Ice cake.
Refrigerate. Enjoy! From Bunny amd Dick Goodlander (xrtb29a)