Eclair
Cake
1
1 lb. box honey graham crackers**
2
small regular OR instant vanilla pudding*
2
3/4 c. milk
1
8 oz. container Cool Whip
Frosting:
1
can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds
in the microwave, so that it will spread easily across the top layer of the
cake.
OR
1
pkg. Choco-bake (unsweetened liquid chocolate)
2
tsp. white Karo
2
tsp. vanilla
3
T. soft margarine
1
1/2 c. powdered sugar
3
T. milk
Butter
9x13" pan, and layer with whole graham crackers.
Prepare
pudding according to pkg. direction, and let cool, or for
instant
pudding, mix pudding and milk. Blend in cool whip.
Put
1/2 pudding mixture over crackers. Layer more crackers over
pudding.
Top with rest of pudding. Cover with a layer of crackers.
You
will have 3 layers of crackers.
Refrigerate
for 2 hrs. before frosting.
Frosting:
Beat
all frosting ingredients until smooth. Frost cake and
refrigerate
2 hrs.
Cake
can be frozen.
Makes
10-16 servings
Note:
*Chocolate
pudding can be used.
*French
Vanilla pudding can be used.
**Chocolate
graham crackers can be used.
No comments:
Post a Comment