CHOCOLATE ECLAIR CAKE
by Roblyn Hymes

• 3 small packages French vanilla instant pudding
• 3 cups milk and 3 Tbsp milk (for topping)
• 12 oz. Cool whip topping
• 1 box plain graham crackers
• 4 unsweetened chocolate squares
• 2 tsp. light corn syrup
• 1 tsp. vanilla
• 3 Tbsp softened butter
• 3/4 cup confectioners sugar

Mix pudding with 3 cups of milk. Fold in cool whip. Set aside. Layer 13 x 9 pan with whole graham crackers. Top crackers with half of Pudding mixture. Layer with crackers and pudding mixture and end with Crackers.

Topping: Melt chocolate squares in microwave or double boiler. In a bowl, mix melted chocolate, corn syrup, 3 Tbsp milk, vanilla, butter, and sugar. Add more sugar to taste, if desired. Spread on top of crackers. Refrigerate cake for several hours.

Back to the Index!
Ya'll come back now!