Tuesday, April 21, 2009

Chocolate Eclair Cake

36 graham crackers
1 1/2 cups instant vanilla pudding mix
3 cups water
1 (12 oz.) Cool Whip
chocolate frosting

Line bottom of 9x13-inch pan with 12 graham crackers. Beat together water and pudding. Fold in Cool Whip. Pour 1/2 of mixture over the top of crackers. Put another layer of crackers on top, then the rest of pudding, then another layer of crackers. Spread with chocolate frosting (softened). Refrigerate overnight. (Prepare the day before.)

Testing comment: Wonderful, delicious, and so easy to make.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

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