Eclair Cake

Judy Richardson Butz

By
@scbeadlady

Found this recipe on the Food network and I loved it so I wanted to share it to...
Very Easy to make and this would be a nice recipe for a beginner to try!


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Comments:

Serves:

20-24 small servings

Prep:

10 Min

Method:

Refrigerate/Freeze

Ingredients

1 lb
box graham crackers
2 box
instant french vanilla pudding 3.25 oz. size
3 1/2 c
milk
1 c
frozen whipped topping, thawed

FROSTING

1 1/2 c
confectioners' sugar
1/2 c
cocoa powder
3 Tbsp
butter, softened
1/3 c
milk or cream
2 tsp
light corn syrup
2 tsp
pure vanilla extract

Directions Step-By-Step

1
Butter the bottom of a 13 by 2 inch pan.
Line with whole graham crackers .
In bowl of an electric mixer ,mix pudding with milk
Beat at medium speed for 2 minutes.
2
Fold in whipped topping .
Pour half the pudding mixture over the graham crackers .
Place another layer of whole crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of crackers.
3
For Frosting:
Blend together sugar and cocoa .
Add butter and milk ,mixing well.


Add corn syrup and vanilla.
Stir until creamy .
Cover cake with frosting and refrigerate for 24 hours..

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Dairy
Regional Style: American
Hashtags: #on, #try, #to, #Passed