Eclair Cake

10 ingredients
8 steps

Ingredients

  • 1 box graham crackers
  • 2 pkg. instant French vanilla pudding
  • 3 1/2 c. milk
  • 9 oz. Cool Whip
  • 2 pkg. pre-soft baking chocolate
  • 2 tsp. white corn syrup
  • 2 tsp. vanilla
  • 3 Tbsp. soft margarine
  • 1 1/2 c. powdered sugar
  • 3 Tbsp. milk

Directions

  1. 1
    Butter bottom of a 9 x 13-inch pan.
  2. 2
    Line with graham crackers.
  3. 3
    Mix pudding and milk. Beat at medium speed for 2 minutes. Blend in Cool Whip.
  4. 4
    Pour 1/2 this mixture over graham crackers. Cover with a second layer of crackers.
  5. 5
    Pour remaining pudding mixture over this and cover with a third layer of crackers. Refrigerate 2 hours.
  6. 6
    Beat together remaining ingredients until smooth.
  7. 7
    Spread this frosting over cake. Refrigerate for 24 hours. Cut into squares and serve.
  8. 8
    Makes 12 servings.

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