"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Éclair Cake, by Jenna Czerniewski, is from McKee Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lg. boxes instant vanilla pudding 8 oz. Cool Whip can chocolate icing 3 1/2 c. milk box of graham crackers
Mix pudding and milk together. Add Cool Whip. Mix until smooth. Place a layer of graham crackers on bottom of pan. Pour 1/2 Cool Whip mixture over graham crackers. Top with another layer of grahams. Pour rest of Cool Whip mixture over. Top with layer of graham crackers. Refrigerate 2 hours. Ice with chocolate icing. Let set 24 hours or overnight. Serve.
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