KitchenMagician's Recipe

TORTE - CHOCOLATE ECLAIR

Category: Puddings, Tortes & Trifles

Makes 12 servings.

36 to 42 graham crackers
2 3-oz. pkg. instant vanilla pudding mix
3 cups milk
2 T. Amber Rum
1 c. frozen whipped topping, thawed
1 16-oz. container chocolate frosting
2 T. Kahlua

Line bottom of a 9 x 13-inch pan with graham crackers.
In a large bowl, combine pudding mix, milk and Rum; beat with electric mixer until smooth.
Add whipped topping to pudding mixture; fold gently to blend well.
Heat frosting in microwave for 1 minute, until of pouring consistency, stir in Kahlua and set aside to cool slightly.
Spread half of pudding mixture over graham cracker layer.
Top with another layer of graham crackers; spread remaining pudding mixture over crackers.
Spoon half of frosting mixture over pudding and spread to cover.
Top all with a final layer of graham crackers and spread remaining frosting over.
Refrigerate at least 24 hours before serving to allow graham crackers to soften.