| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Box graham crackers |
| 2 |
sm |
Boxes French Vanilla instant pudding |
| 3 |
c |
Cold milk |
| 8 |
oz |
Cool Whip |
| 4 |
tb |
Cocoa |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Vanilla |
| 3 |
tb |
Softened butter |
| 2 |
ts |
Karo syrup |
| 1 1/2 |
c |
Confectioner's sugar |
| 3 |
tb |
Milk |
INSTRUCTIONS
FROSTING
Butter 13x9 inch dish. Line bottom with graham crackers. Mix pudding with
milk; add Cool Whip. Pour mixture (1/2) over graham crackers. Add another
layer of graham crackers and remaining 1/2 of pudding mixture. Add one last
layer of graham crackers. Refrigerate for 2 hours.
Frosting for Chocolate Eclair Cake: Beat above ingredients until smooth.
Frost and refrigerate for 24 hours.
Posted to recipelu-digest by Willam Pender <kpender@ficom.net> on Feb 06,
1998
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