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| CHOCOLATE ECLAIR CAKE |
| You will love this "cake" - guaranteed! It's super easy to make and always "wows" at church expert! CHOCOLATE ECLAIR CAKE 2 Packages Vanilla Instant Pudding (3-3/4 size) 2 Cups Milk 1 Cup Powdered Sugar 1 Large Container Whipped Topping (12 ounce - like Cool Whip) I always buy more just in case Graham Crakers (not crumbs) - do two boxes to be on the safe side 1-2 Cans Betty Crocker Dark Chocolate Icing in a Can Mix pudding with milk and powdered sugar. Fold in whipped topping. Completely line a 9x13" pan bottom with the graham crackers. Don't crumble, use whole pieces. Begin the layers: Layer on top of the graham crackers with one-half (1/2) the creamed mixture. On top of that mixture, add another layer of graham crackers. Then use the rest of the creamed mixture. Top that last layer with one more layer of graham crackers and then spread the top with Betty Crocker Chocolate Icing in a can. Best Tip: get the kind you can warm up in the microwave, then just pour it over the top. It will harden again. Refrigerate immediately until cooled. Take a spoon and take a taste from the corner. You just can't take it to a party without knowing what it tastes like, now can you??? If necessary smooth over that empty corner with the creamed mixture and icing. Someone will be surprised with that bite! Keep refrigerated. Recipe Copyright © 1994 Eddie Cook All rights reserved. Used by permission. |
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