"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eclair Cake Recipe

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This recipe for Eclair Cake, by , is from The Mellott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juda Horne
Added: Friday, August 3, 2007


1 lb. graham crackers
2 small French Vanilla Instant pudding mix
3 1/2 cup milk
9 oz. cool whip

2 tsp. light corn syrup
1 tsp vanilla
3 Tbsp milk
2 or 3 cups powdered sugar
2 pkg. Choco-Melt (pre melted chocolate baking squares

Line a greased 9 x 13 pan with graham crackers. Combine the pudding and milk, with an electric mixer, beat on medium speed for 2 minutes. Blend in the CoolWhip. Pour 1/2 of the pudding mixture over the crackers. Add a second layer of crackers. Add the remaining pudding mixture and cover with another layer graham crackers. Refrigerate for 2 hours. Combine the frosting ingredients, and beat until smooth. Spread over the cake. Refrigerate overnight

Variation: Frost with 1 container of dark chocolate frosting.




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