Monday, March 30, 2009

Chocolate Eclaire Cake

Ingredients:
2 3.4 oz pkgs vanilla instant pudding
1 8 oz cool whip (light or fat free will not work)
3 cups milk (skim does not work)
1 box graham crackers - use at least 3 pkgs
1 16 oz container of milk chocolate icing

GREASE bottom of 9x13 pan with butter.
LAYER bottome with graham crackers whole (do not crush)
POUR 1/2 pudding mix on top of crackers, layer more crackers, then pour rest of pudding on top.
LAYER top with crackers
MICROWAVE icing for 30 seconds and mix, then pour over the top layer of crackers
REFRIGERATE covered overnight (or at least 4 hours)
CUT and serve

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