Friday, November 4, 2011

Chocolate Eclaire Cake

1 box graham crackers
3 cups milk
2 sm. instant vanilla pudding
1 (8-oz) Cool Whip
1 cup powdered sugar
1 can chocolate frosting

Mix milk with vanilla pudding. Fold in Cool Whip with pudding mixture. Add powdered sugar until mixed well. Layer graham crackers, broken into squares, in a 9 x 13 pan. Spread a layer of pudding mixture. Repeat so there are at least 2 layers of graham crackers and pudding. For the last layer/top of cake, ice graham cracker squares with chocolate frosting. This recipe must be made ahead of time so the graham crackers will be soft at serving time.

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