CHOCOLATE ECLAIR CAKE

 

  • Cooking Time: 240 minutes
  • Servings: 16 depending on size
  • Preparation Time: 30 minutes

Ingredients

  • (2) small boxes of instant vanilla pudding
  • (3) cups of milk
  • (1) large container (16 oz) of Cool Whip, or similar
  • (1) box of honey graham crackers
  • (1) container of milk chocolate icing

Directions

  • In a large bowl, combine the vanilla pudding and milk. Mix until it begins to get firm.
  • Thaw Cool Whip if necessary, and then add to the pudding mixture. Blend until thoroughly mixed.
  • Line the bottom and sides of a suitable container (9”x13”x4” high is recommended) with graham crackers.
  • Pour ½ of the pudding/Cool Whip mixture into the container.
  • Cover with a layer of graham crackers.
  • Pour remaining pudding/Cool Whip mixture over this layer.
  • Cover with another layer of graham crackers.
  • Remove plastic lid and foil seal from icing, replace the plastic lid, and microwave for 1 minute. (Be careful removing the icing, it is liquefied and likely very hot).
  • Pour icing over top layer of graham crackers.
  • Set in refrigerator overnight (or a minimum of 4 hours) in order to allow the crackers to soften.
  • Note: when making this for work or small group or a social function, I use a tin foil baking pan (same dimensions listed above) with a plastic snap-on top. It makes clean up as easy as disposing of the tray and lid (I seldom have any cake left).
  • Also note that low-fat, low-sugar ingredients can be used if necessary or desired.

Notes

I got this recipe from a Cub Scout Den Mother when my boys were in Scouts and I was a Den Leader. It will always remind me of those times, campouts, the smell of wood smoke, and being part of a character-building organization.

Submitted by: "Billy Hughes"

Categories: Misc. Dessert 
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