Chocolate eclaire cake

Yield: 1 Servings

Measure Ingredient
2 packs French vanilla pudding, smal
9 ounces Cool whip
Graham crackers
Icing for chocolate eclaire:
2 ounces Bitter chocolate, squeeze tu
2 tablespoons Margarine
2 tablespoons White karo syrup
3 tablespoons Milk
1 teaspoon Vanilla
1½ cup Confectioner's sugar

Butter 9 x 13 pan. 1 layer graham crackers. Mix 2 pkgs. of French vanilla instant pudding with milk, then mix in carton of cool whip. Pour half mixture over crackers. Add another layer of graham crackers.

Pour remainder of pudding mixture over crackers, and add another layer of graham crackers. Ice cake.

Refrigerate. Enjoy! From Bunny amd Dick Goodlander (xrtb29a) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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