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    Eclair Cake


    Source of Recipe


    Jill York

    List of Ingredients




    1 lb. box graham crackers
    2 sm. boxes instant French vanilla pudding
    3 1/2 c. milk
    1 (9 oz.) container Cool Whip

    Butter bottom of 13 x 9 inch pan. Line with 1 layer of graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip; pour 1/2 of mixture over crackers. Place 2nd layer of crackers over pudding. Pour remaining pudding over this. Cover with more crackers. Refrigerate for 2 hours.

    ICING FOR CHOCOLATE ECLAIR CAKE:

    6 tbsp. cocoa powder
    2 tbsp. oil
    2 tsp. white Karo syrup
    2 tsp. vanilla
    3 tbsp. soft butter
    1 1/2 c. confectioners' sugar
    3 tbsp. milk

    Beat together and spread on cake. Refrigerate for 24 hours.

    Recipe
 

 

 

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