Eclair Cake

  • Yield several servings


2 packages 3 1/2 oz instant vanilla pudding
3 1/2 cups milk
1 -- 8 oz frozen cool whip
1 box graham crackers
2 -- squares of unsweetened or semi sweet chocolate
3 tablespoons butter
2 teaspoons vanilla
1 1/2 cups confectioner sugar
3 tablespoons milk



Mix pudding and milk and beat for 2 minutes.  Add the cool whip and mix thoroughly.  Butter the bottom of a cake pan 9" x 13".  Then put a layer of graham crackers on the bottom.  Pour about 1/2 of the pudding/cool whip mixture over the crackers.  Put another layer of graham crackers.  Pour the rest of the pudding mixture over this layer of graham crackers.  Put on a top layer of graham crackers.  Put in the refrigerator and chill for 2 hours before putting on the chocolate topping.


Melt chocolate and butter in bowl over hot water (or in double boiler).  Add remaining ingredients and beat until smooth.  Spread over the top layer of graham crackers and chill for 24 hours (time needed to set really good).  Then serve.



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