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Eclair Cake


Cake

1lb box graham crackers
3 boxes instant french vanilla pudding
3 1/2 cups milk
1 (9oz) container kool whip

  Cover bottom of 9x13 pan with graham crackers. Mix pudding with milk for 2 minutes.
  Add kool whip, pour half over graham crackers, add another layer of crackers. Pour
  on remaining pudding mixture, add anothr layer of crackers. Refridgerate 2 hours, then frost.

Frosting

2 packages pre-melted chocolate(unsweetened)
1 teaspoon white syrup
2 teaspoons vanilla
3 Tablespoons soft oleo
1 1/2 cups powedered sugar
3 scant Tablespoons milk

  Beat until smooth, spread over cake. Freeze 24 hours(or until needed).

Submitted by:
JoAnne Strouble
Montoursville, PA

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