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Éclair Cake Recipe

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This recipe for Éclair Cake, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Lee Johnson
Added: Sunday, October 11, 2009


1 lb. - box graham crackers
2 - small instant French vanilla pudding
3 1/2 cups - milk
1 - 9 0z. cool whip

Butter bottom of 9 x 13 pan and line with graham crackers. Mix pudding with mild. Beat at medium speed for 2 minutes. Blend in cool whip. Pour half the mixture over graham crackers, then place the second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours, then frost.

Chocolate Frosting:
1/2 cup - cocoa
2 tsp. - white corn syrup
2 tsp. - vanilla
3 T. - softened butter
1 1/2 cups - powdered sugar
3 T. - milk

Beat all ingredients until smooth. Spread over crackers. Refrigerate for 2 hours




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