Chocolate Eclair Cake
Ingredients
3 box french vanilla instant pudding
8 oz cool whip
1 can(s) chocolate fudge icing
4 c milk
1 box graham crackers (honey graham or chocolate)
Directions
1 Beat pudding and milk until thick. Fold in cool whip. Line a 9 x 13 pan with graham crackers. Pour 1/2 of the pudding mixture over crackers. Add another layer of crackers, then cover with remaining pudding. Add another layer of graham crackers.
2 Then microwave the icing for about 30-45 seconds. You want it to be able to pour. Then pour over the graham crackers. Refrigerate for about 4 hours.
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