Eclair Cake

Name: Eclair Cake
Prep time: 10 min
Total time: 10 min
Yield: 20-24 small servings
Cuisine: American
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

By Judy Richardson Butz
@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!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Eclair Cake

Step-by-Step

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.
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.
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..