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Post by Granny Smith on Feb 26, 2008 14:02:13 GMT -5
Chocolate Eclair Cake
1 (1 lb.) box graham crackers (you probably won't need them all) 2 sm. pkgs. instant vanilla pudding 3 1/2 c. milk 1 (9 oz.) container Cool Whip 1 container ready-to-use chocolate frosting
Line bottom of a 9"x13" pan with whole graham crackers.
Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers.
Open chocolate frosting (make sure you remove all the foil) and place in microwave, on high, for 1 minute, or until melted. Pour over top of cake, spreading to edges.
Refrigerate at least 4 hours before serving.
Serves 12 to 14.
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