Tuesday, August 2, 2011

Eclair Cake



This cake is so simple and delicious. You can whip this dessert up in no time. It's also wonderful in the summer because it's a no bake dessert and it's a cold treat. You will need:

1 (1 lb.) box of graham crackers
2 (3 1/4 oz.) boxes of instant French Vanilla pudding
3 1/2 cups of milk
1 (8 oz.) container of frozen whipped topping, thawed
FOR FROSTING:
1 1/2 cups of confectioner's sugar
1/2 cup of cocoa
3 Tbs. butter, softened
1/3 cup of milk
2 tsp.of light corn syrup
2 tsp. of pure vanilla extract

Spray a 13 x 9 inch baking pan with nonstick cooking spray. In a bowl mix the pudding mix with the milk at medium speed with a mixer for 2 minutes. Fold in the whipped topping with a spatula. Line the bottom of the baking dish with graham crackers. Pour half the pudding mixture over the graham crackers. Put another layer of graham crackers over the pudding mixture. Pour the remaining pudding mixture over the graham crackers.  Cover the pudding mixture with another layer of the graham crackers.
For the frosting, mix together the sugar and the cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla extract. Stir until creamy. Cover cake with frosting and refrigerate for at least 8 hours. Tastes just like an eclair. Your family will love this!





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