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Éclair Cake Recipe

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This recipe for Éclair Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 5093 -- Art Noparstak
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box - graham crackers, plain
2 pkgs. - French vanilla instant pudding
3 c. - whole milk
1 (9 oz.) carton - Cool Whip
2 packets - bitter chocolate, melted type
1½ c. - confectionary sugar
3 T. - butter, melted
3 T. - milk OR half & half
1 tsp.- vanilla
2 T. - clear Karo syrup

Directions:
Directions:
Grease a glass 13 x 9 x 2 pan. Line bottom of the pan with graham crackers. Whip pudding & whole milk. Fold in Cool Whip. Alternate with two layers of pudding with two more layers of graham crackers. Mix the remaining ingredients together and spread on the last layer of crackers. Put in refrigerator for 1 hour.

 

 

 

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