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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chocolate Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake is from The 2006 Intermatic 115th Anniversary 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!
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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