Chocolate Eclair Cake

*Ingredients :

°2 pkgs (3.4 oz) vanilla instant pudding mix, dry
°3½ cups whole milk
°12 oz. cool whip
°2 packages (14.4) oz graham crackers
°- ICING –
°3 tbsp. Butter
°3 tbsp. Milk
°3 tbsp. cocoa
°1 cup powdered sugar

*Directions :

Combine milk and vanilla pudding packets for about 2 minutes. Stir in Cool Whip.
In 9×13 pan, layer graham crackers to covering entire bottom of pan. You may need to cut and shape the crackers to fit well.
Pour half of the pudding/cool whip mixture on top and level.
Putting another layer graham crackers to covering entire surface. Cut and shape the crackers accordingly.
Putting second half of pudding/cool whip mix on top and level.
Put the last layer of graham crackers on top with the bumpy side down. This will help the top appear smoother when you put the frosting on it. Again, cut and shape the crackers accordingly to avoid pitting and splitting.
FOR THE GLAZE: Microwave butter and milk just enough to melt together. You don’t need to boil it. Add cocoa and icing sugar and mix. It will be a runnier icing/icing. Pour over graham crackers and smooth well. (** I usually double the frosting recipe)
Refrigerate overnight and enjoy!

Article Categories:
Soup Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..