By Noreen Doll.
Eclair Cake is a wonderful summer treat! Although it’s tasty all year round.
It’s easy to make, cool, and delicious to eat.
Put it together quickly, and refrigerate a few hours before serving.
2 Small (3.4 oz) Boxes French Vanilla Pudding
1- 8 Ounce Whipped Topping
3 Cups Milk
1 Pound Graham Crackers
How to Make Eclair Cake.
Empty the pudding into a bowl. Add the 3 cups of milk and beat until it starts to set up.
Fold the thawed whipped topping into the pudding mixture.
Line a 9×13 cake pan with 1 layer of graham crackers.
Pour half the pudding mix over the graham cracker layer and spread it evenly.
Place another layer of graham crackers on the pudding layer.
Add the rest of the pudding mix and spread it out.
Put one more layer of graham crackers over the top of the pudding mix.
Cover and refrigerate.
4 Tablespoons Butter
3 Tablespoons Cocoa
2 Teaspoons Karo Syrup
1 1/2 Cups Powdered Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla
1. Melt the butter and stir in the cocoa.
2. Add the Karo syrup and mix.
3. Add powdered sugar, milk, and vanilla. Mix well.
Don’t make the icing too stiff, as you need to be able to spread it over a surface that will be moving a little as you work.
If the icing is too stiff to spread, add a teaspoon or so of very hot water until you have an easily spreadable consistency.
Remove the eclair cake from the refrigerator and quickly spread the chocolate icing over the top.
Return to the refrigerator for a few hours to set up before serving.
When making this for 1 or 2 people, cut the recipe in half and use an 8×8 pan for it. That’s how I made this batch.
To make this gluten free, try substituting gluten free shortbread for the graham crackers.