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Chocolate Eclair Cake Recipe

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This recipe for Chocolate Eclair Cake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rosenlof
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Whole Graham Crackers
2 Sm. Pkgs. Instant Vanilla Pudding
3 Cups Milk
1 (8oz.) Tub Cool Whip
1 Can Chocolate Frosting

Directions:
Directions:
Mix pudding and milk. Fold in cool whip. Place one layer of whole crackers in a 9X13 pan. Put half of the pudding mixture on crackers. Carefully place another layer of crackers on top of pudding. Spread remaining pudding mixture on crackers. Add one final layer (3rd) of crackers. Spread frosting over crackers, being sure to cover all of the crackers. Seal tightly with plastic wrap and foil. Refrigerate overnight.

Personal Notes:
Personal Notes:
For the third layer Elizabeth finds it easier to spread frosting on the crackers and then lay them down on the pudding mixture. For an alternative, spread blueberry pie filling on top instead of frosting and it's called Blueberry Delight. This dessert is easier then it sounds and if you don't tell people they think you've gone to a lot of work. I had one lady ask me how I made "the torte". I don't even know what a torte is! This is requested at EVERY Rosenlof get together.

 

 

 

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