I am sorry that I have not been posting daily. I was on vacation and clearly relaxed a little bit too much. While I was visiting my family, my Mom made me Eclair Cake. It is my favorite cake. It is a mixture of graham crackers and a vanilla pudding mixture. Super delicious!!
Eclair Cake – From Mom
- 1 pound box of Graham Crackers
- 2 small boxes of Instant Vanilla Pudding
- 3 ½ cups of milk
- 8 oz. thawed cool whip
Beat the pudding mix with the milk for 2 minutes. Once fully beaten, fold in the cool whip.
Grease or butter a 9 X 13 pan. Then line the base of the pan with Graham Crackers. Then pour half of the pudding mix on top of Graham Crackers then top with a layer of Graham Crackers. Next top with the rest of the pudding mix. Finally top with one more layer of Graham Crackers. Cover and refrigerate 2 hours or more.
Frosting – From Mom
- 2 Nestle ( Toll House) Pre-Melted Chocolate
- 2 teaspoons of white corn syrup
- 2 teaspoons of vanilla
- 3 tablespoons of soft margarine
- 1 ½ cups of powdered sugar
- 3 tablespoons of milk
Beat all together and put on top of cake. You need to be careful when putting it on as it is a thin layer on the the whole cake. Refrigerate for 24 hours before eating.
This cake really needs to rest before eating. If you cut it too soon, then the Graham Crackers will be crunchy. When the cake has rested for 24 hours the Graham crackers soften and the cake turns into the most delicious thing that you have eaten.Share this Recipe: