Tuesday, January 20, 2009

eclair cake

my cousin mindy and I love this recipe so much that we came home one day from a walk and almost cleard the entire thing. it's so simple and delicious and in my opinion almost better than the actual pastry!

1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip

Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.


2 pkgs. Nestle chocolate, premelted (Baker's (unsweetened premelted baking chocolate flavor)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours.

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