Eclair Cake

Nila Meyer Barros
Haylee Barros
Jenae Barros
Kansas City, Missouri

1 box graham crackers
2 pkg. instant french vanilla pudding
8 oz. Cool Whip
3 1/2 c. milk

2 pkg. unsweetened liquid chocolate
3 T. butter
2 tsp. vanilla
1 1/2 c. powdered sugar
3 T. milk

Place layer of whole graham crackers in 9×13 pan, cutting the edges as necessary so crackers are in a singe layer that completely cover the pan.  Combine pudding and milk and beat until slightly thickened.  Fold in Cool Whip.  Pour half of pudding mixture over crackers. Add another layer of graham crackers.  Beat together all frosting ingredients until smooth.  Spread frosting over top of graham crackers.  Refrigerate 2 days (the longer the better!)  This is a fabulous dessert!  If you cannot find liquid chocolate pouches, substitute 2 T. cocoa and 2 T margarine, melted.

*Note: This is another one of my sister, Nila’s FABULOUS recipes!  Always a winner!

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