Eclair Cake

Saturday, December 24, 2011

I was looking for a quick and simple
dessert recipe for our Christmas Eve dinner.
I found this by Paula Deen and I thought it
would be nice to share with all of you
if you're still looking for a quick dessert
just like me. Enjoy!

1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

*tip*: I made this recipe this very morning to serve at dinner, the recipe says to refrigerate for 24 hours. To make sure the crackers don't get hard, I dipped them in milk while I was assembling the cake. Also, I added some chocolate sprinkles on top just to look extra pretty.


Paty said...

huuuuuummmm Cant wait to have a bite Carolzinha!!!!!!!! c ya later. Paty

Jarluce said...

Carolzinha feliz Natal... tem mais recadinho no blog p/ fofis. kk

Esse bolo de agua na boca hummm,

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