50+ Friends Club Cookbook
Cakes and Frostings
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Eclair Cake
From the Kitchen of:
Koala
1
lb. box
Graham Crackers
2
small pkgs
Vanilla Pudding
3 1/2
cups
Milk
9
oz container
Cool Whip
Frosting:
2
pkgs
Presoft Chocolate (Unsweetened)
2
tsps
White Karo Syrup
2
tsps
Vanilla
3
tbsp
Soft Margaine
1 1/2
cups
Powdered Sugar
3
tbsps
Milk
Butter bottom of 9 x 13 inch pan. Line pan with whole graham crackers.
Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour 1/2 mixture over graham crackers. Put on 2nd layer of graham crackers.
Pour on remaining mixture and cover with more graham crackers.
Put in refrigerator 2 hours and then frost.
For the frosting, mix all ingredients together. Beat until smooth.
Spread over cake and refridgerate for 24 hours.