Chocolate Eclair Torte

There's a little story behind this recipe. This is one of my very favorite recipes and once I make it I just can't stop picking at it. SO, I never make it. I just figured, better not to have it around for ME to be the one to finish off the whole 9X13 inch pan. WELL, a couple Christmas' ago, the kids were home an extra long time and the pies were finally gone so I needed to make something else special. Usually I'll make brownies at this point, but thought, what the heck, I'll finally make my very favorite dessert. WOW, did I get in trouble......"WHY did you never make this before!!!". "You've had this recipe for years and never made it for us!!!", and on and on they went. SO, now, new family tradition......once the pies are gone, we make Aunt Earlene's Chocolate Eclair Torte. They look forward to this as much as the pies!!! At least I don't have to worry about finishing off the whole pan by myself and I get to have it every year!!!

2 small packages instant vanilla pudding

1 (8 ounce) container Cool Whip

3 cups milk

1 box graham crackers

Mix pudding and milk.  Stir in Cool Whip with pudding gently.  Put one layer of crackers evenly in the bottom of a 9x13 inch pan.  Spread 1/2 pudding mixture over crackers.  Put another layer of crackers over pudding and top with remainder of pudding mixture.  Top with another layer of crackers.  Pour frosting over torte, spread evenly and refrigerate overnight.


1 square of baking chocolate or Choco Bake

3 tablespoons melted butter or margarine

1 tablespoon light Karo syrup

1 1/2 cups powdered sugar

3 tablespoons milk

1 teaspoon vanilla

In double boiler or microwave melt chocolate and margarine or butter.  Add rest of ingredients and mix well.