Eclair Cake
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting. Frosting:
Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used. **Chocolate graham crackers can be used