Chocolate Eclair Cake
1 small box Graham Crackers (3pkg.)
2 French Vanilla Instant Pudding (3oz.)
9oz or 12oz Cool Whip
2 Pkg. Ready Blend Chocolate (Nestle)
2 Tsp. Corn Syrup
1 Tsp. Vanilla
1.5 Cups of powdered sugar
3 Tbsp. Milk
1 Tbsp. Margarine or Butter
9 x 13 baking pan
Measuring spoons & cups
Line bottom of 9 by 13 pan with crackers. Make vanilla pudding 2 3/4 cups of milk instead of 4 cups of milk, follow directions.
Blend cool whip into pudding.
Make in layers cracker-pudding-cracker-pudding-crackers.
(Make sure on last layer of crackers that the smooth side is up this will make it easier to spread frosting.)
Frosting: Blend together 2-pkg.
Ready blend chocolate, corn syrup, vanilla, margarine or butter, powdered sugar, and milk.
Spread on top layer of graham crackers.
Keep refrigerated for 24 hours before serving.
Pairs Well With
This was given to me by my mother and we made it for holidays now my kids help me with the making of desserts.