Eclair Cake Dessert
1 box of graham crackers (1 pound)
2 small boxes instant French vanilla pudding mix
3 1/2 cups milk
1 carton Cool Whip, 8 oz.
2 pkg pre-softened unsweetened baking chocolate (or use 2 squares unsweetened baking chocolate, melted and cooled slightly)
2 tsp corn syrup, white
2 tsp vanilla
3 Tbsp butter, softened
1 1/2 cup powdered sugar
2 bsp milk
Butter bottom of a 9 x 13 inch pan.
Line the pan completely with graham crackers in a single layer (do not break or crush the crackers).
In a large bowl, mix the pudding mixes with the milk. Beat for 2 minutes at medium speed.
Blend in the Cool Whip.
Pour half of the pudding mixture over the crackers, spreading evenly.
Cover completely with more crackers (single layer).
Pour remaining pudding mix over the crackers.
Cover with more crackers.
Refrigerate for 2 hours.
Make the final layer by beating all topping ingredients in a bowl. Beat until smooth.
Spread over the chilled cake.
Refrigerate 24 hours.
Pairs Well With
From my mother's recipe collection. Not really a cake, this is a cool, creamy, layered dessert with a chocolate layer on top. This is a no-bake recipe, so it is a good one for the summer time. Best when made the day before you wish to serve it.