ECLAIR CAKE
ann
ingredients
- 2 SMALL PKG. INSTANT FRENCH VANILLA PUDDING
- 3 1/2 CUP MILK
- 1 BOX GRAHAM CRACKERS
- 1 8 OZ. COOL WHIP
- TOPPING:
- 3 TBSP. BUTTER OR MARGARINE
- 3 CUP POWDERED SUGAR
- 3 TBSP. MILK
- 1 TSP. VANILLA
- 2 SQ. CHOCOLATE OR (6 TBSP OF COCOA PLUS 2 TBSP. OF MARGARINE)
- 2 TSP. CORN SYRUP
directions
- 1
MIX PUDDING AND MILK WITH MIXER UNTIL THICK. FOLD IN COOL WHIP. PUT A LAYER OF GRAHAM CRACKERS ON A 9 X 13 PAN, AS CLOSE AS POSSIBLE. PUT 1/2 PUDDING MIX ON CRACKERS, THEN ANOTHER LAYER OF CRACKERS AND THEN THE REST OF PUDDING. PUT A LAST LAYER OF CRACKERS ON TOP. COVER WITH TOPPING AND LET STAND 24 HOURS IN REFRIGERATOR.
- 2
TOPPING:
- 3
MELT BETTER AND CHOCOLATE. ADD MILK, VANILLA AND SYRUP. BRING TO A BOIL. ADD POWDERED SUGAR AND SPREAD ON TOP LAYER OF CRACKERS.
- 4
REFRIGERATE
Source: LINDA
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