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Eclair Cake Recipe

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This recipe for Eclair Cake, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Tuesday, September 19, 2006


1lb graham wafers
2 small pkg. instant vanilla pudding
3 cups milk
1 small Cool Whip

1/3 cup melted butter
1/3 cup cocoa
2 tsp. corn syrup
2 tsp. vanilla
1 1/2 cup icing sugar
3 tbsp. milk

Butter the bottom of a 9 x 13 inch pan. Line the bottom with whole graham wafers.
Mix pudding with milk and beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour 1/2 of the pudding mixture over the crackers. Place a second layer of the crackers over the pudding and follow with a layer of pudding. Cover with a layer of crackers and refrigerate for 2 hours.
Beat frosting ingredients until smooth and spread over cake.
Refrigerate 24 to 48 hours.




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