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Chocolate Eclair Cake #2
Submitted by: Louise Jamison
Location: Broken Arrow, Oklahoma
2 small packages French Vanilla instant pudding
1 (8 ounce carton) Cool Whip
Graham crackers (all but one package out of box)
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2 squares Bakers semisweet chocolate
6 tablespoons margarine
2 tablespoons white karo
1 teaspoon vanilla
1 1/2 cups powdered sugar
3 tablespoons milk
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Prepare pudding according to package directions, fold in cool whip. Line 9 x 13 pan in single layers with
crackers. Spread 1/2 pudding over crackers repeating until all is used, ending with a layer of crackers.
Melt chocolate with margerine and syrup. Bring to boil. Remove from heat. Add vanilla, sugar and milk.
Mix and pour over eclair mixture. Rrefrigerate at least 10 hours before serving. 24 hours even better.
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