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Eclair Cake Recipe

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This recipe for Eclair Cake, by , is from Buckeye Elementary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandy Robertson

Category:
Category:

Ingredients:  
Ingredients:  
2 small instant vanilla pudding
3 cups of milk
8 oz cool-whip
1 box of graham crackers
6 oz. semi sweet morsels
2 tablespoons of butter
2 tablespoons of milk
2 tablespoons of light corn syrup
1/2 cup of sifted powdered sugar

Directions:
Directions:
Mix pudding and milk with mixer and allow to soft set. Fold in cool whip. Layer in a 9x13 pan (graham crackers—pudding mixture—graham crackers—pudding mixture—graham crackers). Place in refrigerator. Melt butter and morsels on low heat while stirring constantly. Add milk, butter, and corn syrup when morsels are melted. (Be sure to not burn the chocolate). Remove from heat and stir in powdered sugar. Pour over top of crackers while it's still warm and spread into corners quickly. Refrigerate overnight or 2 to 3 hours minimum before serving. If you need a shortcut, you can use milk chocolate cake icing and melt it in the microwave for a few seconds. =] Eat and enjoy!

 

 

 

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