posted by lj 06-08-98 11:21 AM
Eclair Cake
2 1/2 package of graham crackers
2 small package of instant french vanilla pudding mix
3 1/2 cups milk
1 container(9 or 12 oz) whipped topping
Butter or spray the bottom and sides of a 9x13 pan. line the bottom with whole pieces of graham crackers. Mix the pudding
and milk together. let set for a few minutes. Fold the whipped topping into pudding mixture.
Layer half of the pudding mix onto the graham crackers. Layer another layer of graham crackers and then the rest of the pudding mix. Layer a third layer of crackers on top. Frost with the frosting below. refrig. at least 2 hours but is best if made the night before.
chocolate icing
3 TBS maargarine
2 tsp vanilla
2 tsp light corn syrup
2 squares unswetted chocolate(or 6 TBS coco plus 2 TBS oil)
3 TBS milk
1 1/2 cups powdered sugar
Mix all ingredients together to make a smooth consistency. spread over the top of cake. refrig. until set. cut into squares to serve.
Amy's easier version for the frosting. microwave a can of chocolate frosting til somewhat runny and pour over the top. it"ll haarden back up into the perferct consistecy.(this is the frosting i used for the recipe)
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