Tuesday, June 24, 2008

Kaci's Chocolate Eclair Cake

Cake:

  • 1 box graham crackers
  • 3-1/2 c milk
  • 8 oz cool whip
  • 2 small boxes instant French vanilla pudding

Topping:

  • ½ c cocoa
  • 2 tsp vanilla
  • 2 tsp white Karo syrup
  • 3 Tbsp. soft margarine
  • 3 Tbsp. milk
  • 1-1/2 c powdered sugar
  1. Mix pudding and milk for 2 minutes.
  2. Fold in Cool Whip.
  3. Cover bottom of 9x13 pan with a layer of graham crackers.
  4. Pour half of pudding mixture over crackers.
  5. Top with another layer of crackers.
  6. Add rest of pudding mixture and top with a third layer of crackers.
  7. In small bowl, combine topping ingredients and spread over top layer of crackers.
  8. Refrigerate for a few hours or overnight.

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