Cake Recipes D-L



 

Eclair Cake

2 (3 ounce) boxes French vanilla instant pudding
3 cups cold milk
1 (8 ounce) container frozen whipped
    topping, thawed
1 box graham crackers
1 (16 ounce) can chocolate frosting

Beat pudding mix and milk in large bowl until well blended. Fold in whipped topping. Put a layer of graham crackers in bottom of lightly greased 9 x 13-inch dish. Spread with 1/3 pudding mixture. Repeat two more times. Top with a layer of graham crackers. Refrigerate about 30 minutes. Spread top with frosting.