This is my favorite dessert EVER. It has to sit overnight in the fridge, so this is a good one to make when you are going to be short of time and need to make something ahead of time.
CHOCOLATE ECLAIR CAKE
1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding (or just regular vanilla)
3 1/2 c. milk
1 (9 oz.) container Cool Whip
Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Refrigerate overnight. Serves 12 to 14.
There is a fancy recipe for chocolate frosting that I used to make, but it's too much work. Now I just use regular homemade chocolate frosting or store-bought chocolate, and I think it tastes just as good.
No comments:
Post a Comment