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Eclair Cake Recipe

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This recipe for Eclair Cake, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Thomas
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 (1 lb) box graham crackers
2 (3 1/4 oz) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8oz) container frozen whipped topping, thawed

Frostings
1 1/2 cups powdered sugar
1/2 cup cocoa
3 tbsp butter, softened
3 tbsp milk
2 tsp light corn syrup
2 tsp pure vanilla extract

Directions:
Directions:
Butter the bottom of a 9x13 inch pan. Line the bottom of pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

 

 

 

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