Cakes and Frostings

ECLAIR CAKE

  • 2 small packages Instant Vanilla pudding
  • 3 1/2 cups Milk
  • 12 oz. Cool whip
  • Graham crackers
  • 6 tablespoons Cocoa
  • 2 tablespoons Oil
  • 2 teaspoons White karo
  • 3 tablespoons Milk
  • 2 teaspoons Vanilla
  • 3 tablespoons Margarine, melted
  • 1 1/2 cups Powdered sugar

    • Mix pudding and milk. Add cool whip and mix. Set aside. Butter a 9 x 13 pan. Add 1 layer of graham crackers in pan. Top with pudding mix then put another layer of graham crackers. End with crackers on top. Mix remaining ingredients with mixer and put this on top of the last layer of crackers. Chill 24 hours.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pam Pitts of Nashville, TN. 

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