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Chocolate Éclair Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz) box graham crackers
2 (3-3/4 oz) pkgs of instant French vanilla pudding mix
3 cups (plus 3 tbsp) whole milk
1 (12 oz) container of Cool Whip
2 cups powdered sugar
8 tbsp unsweetened cocoa
2 tbsp butter
2 tsp light corn syrup
1 tsp vanilla
Directions:
Directions:
Place a single layer of graham crackers on the bottom of 9x13-inch pan. Combine pudding mix with 3 cups of milk, stirring until thickened. Fold in whipped topping. Spread half of the pudding mixture over graham cracker layer. Add another layer of graham crackers. Cover this with remaining pudding mixture. Top with third layer graham crackers. In a small sauce pan, combine sugar, cocoa, butter, remaining milk, corn syrup, and vanilla. Stir over low heat just until melted. Blend completely and spread over top layer of graham crackers. Refrigerate at least 24 hours prior to serving. May prepare as much as two days before serving.
Number Of Servings:
Number Of Servings:
16-24

 

 

 

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