Friday, February 13, 2009

CHOCOLATE ECLAIR CAKE

CHOCOLATE ECLAIR CAKE
2 small (3.4oz) packages French vanilla instant pudding
1 package graham crackers
3 cups milk (don't use skim milk)
8 ounces Cool Whip® (don't use fat free)
1 (16oz) container chocolate frosting

Method:Step one: Grease 9x13 in pan with butter
Step two: A layer of graham crackers
Step three: Mix milk and instant pudding for two minutes, then fold in the Cool Whip
Step four: Add half of pudding mix on top of the graham crackers Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the graham crackers Step seven: Add another layers of graham crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan
Step nine: Chill in refrigerator at least 4 hours (overnight is best)

8 comments:

  1. MMMMMMM sounds delicious. Will have to try it. TFS

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  2. This is a great recipe! However...I have been making this for years........you CAN use 1% milk and fat free cool whip as well as sugar free pudding....oh AND sugar free chocolate frosting! (all found at Wal-mart) and this recipe still turns out brilliant! (no need to butter the pan either....not sure why you do that anyway)

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  3. I love this recipe. And I have been making it for years. And I use skim milk, ff cool whip and french vanilla pudding. And it is still delish. But I also use spray pam for the bottom of the pan. It is just delish no matter how you make it.

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  4. This is a fabulous recipe. I passed it on to my friends and we all are delighted to have it. Thanks so much for posting this.

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  5. Try butterscotch pudding....really good

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  6. Great recipe. I also add, on top of each graham cracker layer, first bananas then strawberries.

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  7. I use white chocolate pudding...so yummy!

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