Chocolate Eclair Cake Recipe
Ingredients:
12 oz. box graham crackers3 c. plus 3 tbsp. cold milk, divided
8 oz. container Cool Whip
3 tbsp. butter, melted
2 tsp. white corn syrup
1 1/2 c. confectioners' sugar
2 (3 1/2 oz.) pkg. instant French vanilla pudding mix
2 (1 oz.) pkg. premelted unsweetened chocolate or 3 (1 oz.) squares solid, melted
2 tsp. vanilla
Cooking Directions:
Butter a 9x13 inch baking pan and line with whole graham crackers; set aside.In large bowl of electric mixer, combine pudding mix with 3 cups of the cold milk. Beat 2 minutes on medium speed. Gently fold in Cool Whip. Pour half of the pudding over crackers in pan and spread evenly. Top with another layer of whole graham crackers and spread with remaining pudding. Top with a third layer of graham crackers and set aside.
In medium bowl, combine melted chocolate with butter, corn syrup, vanilla, and remaining 3 tablespoons milk.
Other Recipes you might like:
Chocolate Coffee Punch, Chocolate Covered Cherries, Chocolate Cream Dessert, Chocolate Covered Cherries, Chocolate Covered Cherry Cookies, Chocolate Critters
