This recipe for Jody's Chocolate Éclair Cake, by The Depot, is from The Best of Betsy,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 packages Graham Crackers 2 small packages instant vanilla pudding 1 medium Cool Whip 1 can Pillsbury double Dutch chocolate frosting 3 cups milk
Grease 9 x 13 inch pan. Mix pudding and milk. Let set 5 minutes. Fold in Cool Whip. Alternate pudding with crackers - beginning and ending with crackers. Cover and refrigerate at least 24 hours. Spread frosting on top.
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