Eclair Cake Recipe
Tagged in Chocolate Treats
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Directions
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk.
Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Ingredients
- 1 1 lb. box honey graham crackers**
- 2 small regular OR instant vanilla pudding*
- 2 3/4 c. milk
- 1 8 oz. container Cool Whip
- Frosting:
- 1 can Duncan Hines Chocolate Butterceam frosting
- softened for about
- 10 seconds in the microwave
- so that it will spread easily across the
- top layer of the cake.
- OR
- 1 pkg. Choco-bake (unsweetened liquid chocolate)
- 2 tsp. white Karo
- 2 tsp. vanilla
- 3 T. soft margarine
- 1 1/2 c. powdered sugar
- 3 T. milk
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