Éclair Cake

2 boxes French vanilla pudding

12 oz of whipping cream

Box Graham crackers

Make pudding and stir in whipping cream. Then layer graham cracker and pudding mix two times then top with graham crackers and frost.

Chocolate frosting:

2 squares melted bitter chocolate

2 tsp Karo syrup

1 ½ c powdered sugar

3 TBS milk

1 tsp vanilla

Mix and frost cake. Refrigerate 24 hrs to soften crust