Eclaire Cake




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Serving size: 8
Calories per serving: 376

Ingredients:
1 (3.4-ounce) package coconut cream pudding and pie filling mix
1 (3.4-ounce) package banana cream pudding
3 cups milk
1 (8-ounce) package cool whip
1 box graham crackers
2/3 cup butter
2/3 cup milk
2/3 cup unsweetened cocoa
2 cups powdered sugar


Directions:
  • Whisk puddings together with milk and let sit a couple of minutes until they thicken.
  • Fold in Cool Whip.
  • Lay graham crackers on the bottom of a 9x13 pan (you may need to break them to make them fit).
  • Top with half of the pudding mix.
  • Top that with graham crackers.
  • Top that with the rest of the pudding mix.
  • Top that with graham crackers (face down so that the top will be smooth).
  • Melt butter and add milk, cocoa, and powdered sugar and mix thoroughly (it will be thin).
  • Pour over the top of the cake.
  • Cover with saran wrap and refrigerate for at least 4 hours but can go all night.



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