Tuesday, November 06, 2007

Chocolate Eclaire Cake

From the kitchen of my friend Christie.

3 packages graham crackers
2 small vanilla pudding, or 1 large vanilla pudding
3 1/2 c. milk
1 can milk chocolate frosting (from the store)
8 oz. cool whip

Mix pudding, milk, and cool whip. Layer a 9 x 13 pan with package of graham crackers. Pour on half of pudding mixture. Add another layer of crackers. Pour on remaining pudding. Add last layer of crackers. chill at least 2 hours, then ice the cake. Chill in refrigerator 18-24 hours.

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