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No Bake Eclair Cake
1 1 pound box of graham crackers
2 small packages instant French vanilla pudding
3 � cups milk
1 9oz cool whip
1 teaspoon rum flavoring
Butter the bottom of a 9 X 13 pan and line with one layer of graham
crackers. Mix pudding and milk for 2 minutes, blend in cool whip.
Pour � of pudding mixture over first layer of crackers. Repeat a
second layer of crackers, and pour remaining pudding mixture over
the top. Add one last layer of crackers over the top of pudding
mixture. Refrigerate for at least 3 hours, and top with frosting
below.
Frosting:
2 pkg Redi-blend unsweetend chocolate or unsweetened chocolate
melted.
1 tsp white karo corn syrup
2 tsp vanilla
3 tbsp softened butter
1 � cup powdered sugar
3 tbsp milk
Beat all the ingredients together until smooth, frost cake and
refrigerate 24 hours.
Serves 8 - 10 |
