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Chocolate Eclair Cake Recipe

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This recipe for Chocolate Eclair Cake is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box graham crackers
2 Small boxes instant French Vanilla pudding
1 Large Cool Whip (12 oz), lite or regular
3 Cups milk (regular or skim)
Icing:
1 Cup sugar
1/2 Cup cocoa
1/4 Cup milk (regular or skim)
1 Stick oleo (I Can't Believe It's Not Butter)
1 t vanilla
Directions:
Directions:
Spray bottom of 13X9 pan with Pam. Mix pudding with regular or skim milk. Fold in Cool Whip to pudding mix. Layer whole graham crackers on bottom then half of pudding, another layer whole crackers and other half pudding, then end with crackers. Make icing and after it cools - pour on top of crackers and refrigerate overnight.
Icing:
Mix first 3 ingredients. Boil 1 minute, stirring all the while. Take off fire and stir in oleo and vanilla. Cool completely - then icing cake.
Personal Notes:
Personal Notes:
I added "I Can't Believe It's Not Butter" because I learned that their stick oleo is better for you than other stick oleo. I also compared their tub lite butter spread and found it to be better and less calories than most tub spreads.

 

 

 

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