Ingredients
Cake:
- 1 (1-pound) box graham crackers
- 2 (3 1/4-ounce) boxes instant French vanilla pudding
- 3 1/2 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
- Frosting
- 1 1/2 cups confectioners' sugar
- 1/2 cup cocoa
- 3 tablespoons butter, softened
- 1/3 cup milk
- 2 teaspoons light corn syrup
- 2 teaspoons pure vanilla extract
Directions
Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
Photo: Eclair Cake Recipe















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By stephpwardle
SLC, UT
on February 06, 2012
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Good- made it for a superbowl shindig. A couple people had seconds. Super easy and fast dessert to make, which is a huge plus.
By zpylag
on January 29, 2012
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I decided to make this after all the reviews that where posted. As I was making it I did not think it was going to turn out very good or keep a shape. To save time I used store bought chocolate icing. The end result was delicious. I will make it again.
By Chef #1200977
Glassport, 78
on January 16, 2012
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Soooo good and very easy. Will Make again,and again. Made individual ones for a dinner party garnished with strawberries. Looked elegant. Used can milk chocolate frosting. Yummy,
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