This is a "non-bake" cake. Kids love it (and so do I):

Dora

* Exported from MasterCook *

Chocolate Eclair Cake

2 small packages instant vanilla pudding
3 1/2 cups milk
1 9 oz. Cool Whip
1 lb. package graham crackers
Frosting:
2 squares unsweetened chocolate -- melted
2 tsp. light corn srup
2 tsp. vanilla
3 tbsp. margarine -- softened
1 1/2 cups confectioner's sugar
3 tbsp. milk


Butter the bottom of a 9 x 13-inch pan and line with whole graham
crackers. Prepare pudding with milk. Beat at medium speed (about 2
minutes). Add thawed Cool Whip and pour 1/2 mixture over crackers. Add
another layer of crackers and remaining pudding. Cover with crackers.
Refrigerate for at least two hours.
Frosting: Put chocolate and butter in double boiler and melt. Mix in
rest of ingredients and beat until smooth. Frost and refrigerate.






-