Friday, July 29, 2011

Eclair Cake

This recipe is one of those ones that you would find in those family or church cookbooks.  It also takes alot of mix foods.  But it is very delicious and makes a nice "company" dessert!

Eclair Cake

1 lb. box graham crackers
2 small pkgs. instant vanilla pudding
3 1/2 cups milk (boiled or pasturized)
1 (9 oz) container Cool Whip
Butter the bottom of a 9x13 pan.  Line with crackers.  Mix pudding with milk.  Beat for 2 minutes.  Blend in Cool Whip. Pour 1/2 of pudding on crackers.  Place second layer of crackers over the pudding and cover with more crackers.  Refrigerate for 2 hours.  Frost.


2 pkgs. pre-softened unsweetened chocolate
2 teaspoons vanilla
2 teaspoons corn syrup
1 1/2 cups powdered sugar
2 teaspoons vanilla
3 tablespoons softened margarine
3 tablespoons milk
Beat all ingredients until smooth.  Spread over the top layer of crackers.  Refrigerate for 24 hours (or overnight).  May be frozen.  If using raw milk, bring to a boil and cool.



charity said...

does boiling the milk keep it from getting runny so fast or is that just for safety purposes?

Frugal Pals said...

No, it will not make it runny and it is not for safety reasons. Raw milk does not do well with cool whip. I will be writing a post about raw milk in the next few days.


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