"Hunger is the best sauce in the world."--Cervantes

Chocolate Eclair Cake Recipe

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This recipe for Chocolate Eclair Cake, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Stewart
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Graham Crackers
1 small instant vanilla jello pudding
1-1/2 cup cold milk
1/2 cup powdered sugar
1 cup cool whip
1 container milk chocolate frosting

Directions:
Directions:
Line an 8x8 or 9x9 square glass cake pan with graham crackers. Mix instant vanilla pudding and milk with wire whisk according to package directions. When thick, add powdered sugar. Fold in cool whip. Spread over graham crackers. Top with another layer of graham crackers. Cover and refrigerate overnight.
Next day: spread 1 can milk chocolate frosting on top evenly. Keep refrigerated.

Recipe may be doubled for a 9x13 pan

 

 

 

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