"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 Eclair Cake, by Kathleen Krohn, is from The Kinsella Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box Graham Crackers 2 pkgs instant French vanilla pudding 2 3/4 cups milk 1 - 9 oz Cool Whip
Beat pudding and milk together and fold in cool whip. Place a layer of crackers in pan then cover with 1/2 of pudding mix. Place 2nd layer of crackers and remainder of pudding mix. Place 3rd layer of crackers then ice with chocolate frosting. Let stand in refrigerator overnight. Then serve.
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