eclair cake
Ingredients
Filling
3
box(es) 3.5 oz instant vanilla pudding
3 cups
Milk
1
container 8oz cool whip
Graham crackers
Topping
1/3 cup
Cocoa
1 cup
Sugar
1/4 cup
Milk
1
stick Butter
Preparation
Filling:
Combine pudding mix & milk; beat. Stir in Cool Whip.
Place a layer of graham crackers in bottom of 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.
Topping:
Bring cocoa, milk & butter to a rolling boil; a full minute, stirring frequently.
Remove from heat, cool 1 minute.
Add butter & vanilla, stir till butter is melted.
Pour choc topping over graham crackers & refrigerate overnight.
Combine pudding mix & milk; beat. Stir in Cool Whip.
Place a layer of graham crackers in bottom of 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.
Topping:
Bring cocoa, milk & butter to a rolling boil; a full minute, stirring frequently.
Remove from heat, cool 1 minute.
Add butter & vanilla, stir till butter is melted.
Pour choc topping over graham crackers & refrigerate overnight.
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