February 7, 2003, Newsletter Issue #120: Chocolate 2!
Tip of the Week
Chocolate Eclair Cake
Graham crackers
1 large package instant vanilla pudding
2-1/2 to 3 cups of milk
8 ounce package of Cool Whip
3 Tbsp margarine, softened
6 Tbsp cocoa
2 Tbsp oil
2 Tbsp white Karo syrup
2 tsp vanilla
1-1/2 cups powdered sugar
3 Tbsp milk
Grease a 9x13" pan, and line the bottom with one layer of whole graham crackers. Beat together pudding mix and the 2-1/2 to 3 cups milk until thick. Mix in Cool Whip.
Pour half of the mixture over graham crackers in pan. Top with another layer of crackers. Pour remaining pudding mix on top. Top with one more layer of crackers. Beat together topping ingredients with spoon until smooth. Spread over top layer of crackers. Put uncovered in refrigerator until ready to serve, at least eight hours.
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