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. |
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