Recipe(tried): Eclair Cake

Susan,IL (08:31:36 AM) :

Eclair Cake
Serving Size : 15

TOPPING:
1/2 cup margarine
1 cup granulated white sugar
1/3 cup cocoa
1/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon salt

BATTER:
6 ounces vanilla instant pudding -- (2 3-ounce boxes)
8 ounces container Cool Whip

CRUST:
1/2 box Graham crackers
3 cups milk

NOTE: Make topping first, so it can cool.

Topping:
Melt margarine in a medium sauce pan. Add sugar, cocoa, and first measure of milk. Bring to a boil and cook 1 minute. Remove from heat and add vanilla and salt. Let cool.

Batter:
Mix together pudding mix and second measure of milk. Mix well. Fold in Cool Whip.

Bottom:
Place graham crackers in a 9 x 13 x 2 baking pan, covering the bottom of the pan.

Layers:
Spread half the pudding mixture on top of the graham crackers. Put a second layer of graham crackers and spread the other half of the pudding mixture on top. Put a
third layer of graham crackers and spread topping on top.

Refrigerate for 3-4 hours. (NOTE: This is much better the second day!)

To serve, cut into 15 squares (3 across and 5 down). Carefully lift out each square with a wide spatula. Top with a red cherry if desired.

Makes 15 squares.
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NOTES : Creamy, delicious, chilled dessert of layered graham crackers, pudding with whipped cream and a chocolate topping.

Delicious and cool!