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Chocolate Éclair Cake Recipe

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This recipe for Chocolate 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. 2078 -- Patti Poppe
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. - milk
2 boxes - instant French vanilla pudding
1 regular sized - Cool Whip
1 box - honey graham crackers
1 container - Betty Crocker DARK chocolate frosting

Directions:
Directions:
Mix pudding & milk together with blender until thickened. Then add thawed Cool Whip, folding until blended. Butter the bottom & sides of a 9 x 13 pan. Put a layer of crackers in the bottom of the pan, leave whole. Pour half of pudding on crackers (spread evenly). Now place another layer of crackers & put remaining pudding on top of that. One more layer of crackers on top and then frost with dark chocolate frosting. I usually put frosting in microwave to soften for about 15 seconds. (Pours out & spreads much easier). Must refrigerate at least 6 to 8 hours. May have to cut some crackers to fit pan.

 

 

 

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