Rose & Joe's

Recipe Wednesday
August 16, 2006

Eclair Cake




3 (3-3/4 oz. boxes) Vanilla Instant Pudding

1 Large Carton Cool Whip

4-1/2 Cups Milk

1 Box Honey Graham Crackers

For Topping:

1 Stick Butter

1 Box Powdered Sugar (4Cups)

3 Tbsp. Coccoa

1 Teas. Vanilla

6 Tbsp. Milk

Mix Pudding with milk, then stir in Cool Whip. Place 1/3 of crackers in bottom of 9x13 baking dish. Spread 1/2 the pudding mixture on top. Put another layer of crackers, then add remaining pudding. Put last layer of crackers on top.


Melt Butter and whisk in sugar. Add all other ingredients and heat until smooth. Cool to touch before pouring over top. Cook cake in fridge 6hrs. or overnight before serving.