Eclair Cake
Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.
Yield
8 servingsPrep
15 minCook
20 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large package |
whipped topping, prepared
|
*
|
| 1 | each |
graham crackers/wafers
packaged |
*
|
| 2 | each |
instant pudding mix, vanilla
packaged |
*
|
| 4 | cups |
milk
|
|
| ¼ | cup |
cocoa powder
|
|
| ½ | cup |
butter
|
|
| 1 | each |
milk, sweetened condensed
sweetened, canned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large package |
whipped topping, prepared
|
*
|
| 1 | each |
graham crackers/wafers
packaged |
*
|
| 2 | each |
instant pudding mix, vanilla
packaged |
*
|
| 946 | ml |
milk
|
|
| 59 | ml |
cocoa powder
|
|
| 118 | ml |
butter
|
|
| 1 | each |
milk, sweetened condensed
sweetened, canned |
*
|
Directions
Mix pudding and milk, stir as box directs.
Add cool whip.
Place 15 crackers squares on bottom of a 13x9 inch pan.
Add ½ of the pudding mix.
Place another 15 crackers on top.
Add remaining pudding.
Top with another 15 crackers.
Then mix together the cocoa, butter and sweetened condensed milk.
Blend over heat until together.
Place it on top of the crackers.
