Carolyn's chocolate eclair cake
1 9 x 13 pan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box or Whole Graham Crackers | |
| 2 | smalls | Boxes of French Vanilla |
| Instant Pudding | ||
| 3 | cups | Milk |
| 1 | 8 oz. container Cool Whip | |
| 1 | can | Milk Chocolate Frosting |
Directions
....The Mix.....
Combine pudding, milk and Cool Whip. Stir until thickened.
....The Layers....
In the bottom of a 9 x 13 pan, place a layer of graham crackers. Pour ½ of the mixture on top of the crackers. Place a layer of graham crackers on top of the mixture. Pour the rest of the mixture on top of the graham crackers. Place a layer of graham crackers on top of the mixture. Spread mixture with milk chocolate frosting.
..THE BIG CHILL..
Chill Over night.
Enjoy!
Comments: What happens here is, when the mixture chills overnight the graham crackers are kind of absorbed and the result is a taste just like chocolate eclairs. On the last layer, I spread the crackers with the frosting before I put them on the cake and then spread the balance of the frosting over the top. It was a lot easier.
From the Kitchen of Carolyn the Crafty Gourmet Submitted By CAROLYN STEWART On 02-05-95