Eclair Cake
"This recipe is from my MIL's stash of family favorites. This is best when made a day in advance."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
-
Cake
- 453.59 g box graham crackers
- 2 small French vanilla pudding mix
- 828.06 ml milk
- 255.14 g Cool Whip
-
Frosting
- 2 chocolate squares
- 44.37 ml butter
- 29.58 ml lt corn syrup
- 4.92 ml vanilla
- 354.88 ml powdered sugar
- 44.37 ml milk
directions
- Arrange graham crackers on the bottom of a 9 x 13 pan.
- Mix pudding and milk, then fold in cool whip.
- Pour half of pudding mixture on graham crackers, then add another layer of crackers. Top with the remaining pudding mixture.
- Top with a third layer of graham crackers and put in refridgerator.
- Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
- Pour frosting over chilled cake and refridgerate at least 6 hours before serving, preferably overnight.
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Reviews
-
My mom came home with this recipe years ago and it has been a family favorite since. Great recipe all around.
RECIPE SUBMITTED BY
Baking Bunny
Montrose, Minnesota
When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!
