Eclair Cake
From chefmeow 16 years ago
- - to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartwright Estate in Richardson, Texas in 2002.
Ingredients
- 14-1/2 ounce box graham crackers shopping list
- 2 small packages French vanilla instant pudding shopping list
- 2 cups milk shopping list
- 8 ounces frozen whipped topping thawed shopping list
- 1 container chocolate fudge frosting shopping list
How to make it
- Mix together both boxes of pudding with milk until stiff then fold in whipped topping.
- Put down one layer of graham crackers to cover bottom of rectangular cake pan.
- Spread with 1/2 of pudding then a layer of graham crackers then pudding then graham crackers.
- Cover top layer of graham crackers with frosting.
- Refrigerate 24 hours before serving.
People Who Like This Dish 3
- angelgal New Philadelphia, OH
- momo_55grandma Mountianview, AR
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