Email to Linda Carnation      

scratch - Eclair Cake

Source of Recipe

from just jeanne's


List of Ingredients

scratch - Eclair Cake

1 box Graham crackers
2 3oz. pkgs. instant French vanilla pudding
4 c. + 3 tbsp. Cold milk
1 9oz. container frozen whipped topping, thawed
2 squares melted baking chocolate
1 tsp. pure vanilla extract
2 tsp. white corn syrup
3 tbsp. butter
1 1/2 c. powdered confectioners sugar

Put graham crackers into a zipper bag and roll with a rolling pin to
make crumbs.
Line the bottom of a 9x13x2" pan with 1/3 of the graham cracker crumbs.
Mix the pudding with 4 c. of the cold milk according to the package instructions.
Add the frozen whipped topping to this and beat until fluffy.
Pour 1/2 this over the cracker crumbs.
Spread the remaining pudding mixture on top of this layer.
Top with the remaining cracker crumbs.

Melt the baking chocolate over a double boiler.
Add the corn syrup, vanilla and the 3 tbsp. of the cold milk and stir until smooth.
Remove from heat and slowly blend in the powdered sugar, stirring until smooth.
Spread this over the top of the cake with a spatula.
Refrigerate for 10 hours or overnight.
Makes 12 - 16 servings.


Recipe