Joyce’s Chocolate Éclair Cake
 
 
Delicious Ideaz:  Joyce’s Chocolate Éclair Cake
 
2 sm. Pkg. Instant French Vanilla Pudding
3 ½ C. Milk
Graham Crackers
1 8 oz. Cool Whip
 
Topping:
1 c. semi-sweet chocolate chips
4 tbsp. milk
4 tbsp. butter
4 tbsp. white Karo syrup
 
Directions:  Mix packages of pudding with milk. Beat until thoroughly mixed and add Cool Whip. Place a layer of graham crackers in bottom of 13x9 pan. Pour 1/2 of pudding mix over crackers. Add another layer of graham crackers and another (1/2) layer of pudding mix. Top with another layer of graham crackers.
 
Directions for topping: Mix together and heat in saucepan until chips melt. Pour chocolate topping over crackers and let set.  Refrigerate 3-4 hours prior to serving.  
 
© 2007 Daisies in the Rain Publishing Company®
All rights reserved. Used by permission.
 
 
Thursday, July 19, 2007