Friday, March 18, 2011

Eclair Cake

Bottom Layers

1 (1 lb.) box graham crackers
2 (3 1/2 oz.) pkg. French Vanilla instant pudding mix
3 1/2 c. milk
1 (8 oz.) container Cool Whip

Butter bottom of a 13” x 9” pan. Line with whole graham crackers. Mix pudding with milk and beat 2 minutes on medium speed. Blend in Cool Whip. Pour half of mixture over graham crackers. Place second layer of graham crackers on top; then remaining pudding mixture; and another layer of graham crackers. Refrigerate for 2 hours; then frost.


1 can chocolate frosting, or use your own favorite chocolate frosting recipe.

Refrigerate cake at least 24 hours before serving.


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