Wednesday, January 5, 2011

Melinda's Eclair Cake

This is my sister-in-laws recipe that I tried probably close to 10 years ago. I can honestly say it is one of my favorite desserts! It is so simple (my motto...again!) but so dang delicious. You probably wouldn't think it would be as good as it is just by reading the ingredients but you've got to trust me...this one will have you coming back for more!!

Melinda's Eclair Cake

2 small packages french vanilla pudding
3 cups cold milk
1 8 oz. tub of cool whip
graham crakcers (about 3 sleeves)

Frosting:
1/4 cup semi-sweet chocolate chips
1 Tablespoons butter
2 Tablespoons karo syrup
1 Tablespoon vanilla
3 Tablespoons milk
1 1/2 cups powdered sugar

Line bottom of a 9x13 cake pan with whole graham crackers. Mix pudding powder with 3 cups milk and let thicken in the frige. When thick add the cool whip. Pour 1/2 of the pudding over the crackers and spread evenly. Add another layer of whole graham crackers over the pudding, and then put on the rest of the pudding and top again with a layer of graham crackers. (You could do three layers of pudding and graham crackers which I think would maybe be even better...but I've never tried it because I always run out of graham crackers!:))

For the frosting, heat the butter, karo syrup, and chocolate chips until butter and chocolate is melted and is smooth. Add the vanilla, milk, and powdered sugar. Mix until smooth again. Pour over the top graham cracker crust and spread around until the graham crackers are covered. Refrigerate for at least 3 hours or overnight.
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