Eclair Cake

Categories: Cake

Serves: 12 Servings

Ingredients:

Graham crackers (most of a
-1-pound box)
2 pk (small) french vanilla
-instant pudding mix
3 1/2 c Milk
1 ct (8-oz) whipped topping

Instructions:
--------------------------------COCOA GLAZE--------------------------------
3 tb Butter or margarine
2 tb Cocoa
1 1/2 c Powdered sugar
3 tb Milk
2 ts White corn syrup
2 ts Vanilla

Line bottom of a 13x9-inch pan with whole graham crackers. Prepare pudding
according to package directions, using only the 3-1/2 cups of milk. Fold
whipped topping into prepared pudding. Spread half the pudding over graham
crackers. Add another layer of graham crackers then the remainder of the
pudding mixture. Top with a final layer of graham crackers. Refrigerate 1-2
hours before frosting with glaze: Melt butter & add cocoa until mixed
well. Add other ingredients & mix well. Frost cake & refrigerate several
hours or overnight before serving. Yields 12-15 servings.

RHEA M. MURRAY

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Previous: Eckrich Smokey Sausage Saute' | Next: Eclair Cake