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