August 16, 2006

Eclair Cake


3 (3-3/4 oz. boxes) Vanilla Instant Pudding
1 Large Carton Cool Whip
4-1/2 Cups Milk
1 Box Honey Graham Crackers

For Topping:
1 Stick Butter
1 Box Powdered Sugar (4Cups)
3 Tbsp. Cocoa
1 Teas. Vanilla
6 Tbsp. Milk

Mix Pudding with milk, then stir in Cool Whip. Place 1/3 of crackers in bottom of 9x13 baking dish. Spread 1/2 the pudding mixture on top. Put another layer of crackers, then add remaining pudding. Put last layer of crackers on top.

Topping:

Melt Butter and whisk in sugar. Add all other ingredients and heat until smooth. Cool to touch before pouring over top. Cook cake in fridge 6hrs. or overnight before serving.