Eclair cake
Eclair cake
Ingredients/Components
- instant French vanilla pudding
- milk - 3 c
- Cool Whip, thawed - 1 (8
- box graham crackers - 1 lb
- Fold in Cool Whip
- white Karo syrup - 2 tsp
- powdered sugar, sifted - 1 to
- butter - 3 Tbsp
How to make eclair cake:
Beat pudding and milk until thick. Fold in Cool Whip. Line a 9 x 13-inch pan with whole crackers. Pour 1/2 of pudding mix over crackers. Cover with another layer of crackers. Add remaining pudding mix and cover with another layer of crackers.Icing:2 sq. semi-sweet chocolate, melted2 tsp. white Karo syrup1 1/2 to 2 c. powdered sugar, sifted3 Tbsp. butter3 Tbsp. milk Mix until smooth. Ice cake and refrigerate. This freezes well, just thaw before serving.Recipe categories: Desserts, Puddings and mousses, Kid Friendly.
Rating:
Related ingredients:
sugar, cinnamon, sticks margarine, soft butter, can cherry pie filling, white sugar, box yellow or white cake mix, butter pecan cake mix
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