Eclair CakePosted: June 17, 2008
A HUGE family favorite! We cant get enough of it at family GTGs! My mom makes it the best and here is her recipe! The fudge topping is much better than the usual chocolate topping most people use!
1 box graham crackers..the cheaper the brand the better..they get much softer than the name brand.
2 small packages instant vanilla pudding
3 cup whole milk
1 tub cool whip
4 squares bakers chocolate
6 tbsp of butter
3 c confectioners sugar
4 tbsp Milk and a bit more if needed in chocolate sauce
Line glass 9×13 pan with a layer of grahams. Top with the instant pudding cool whip mixture (make instant pudding with the 3 c milk blend until thick and then carefully fold in tub of cool whip.) Top filling with another layer of graham crackers. Top with chocolate fudge. (See recipe below). Chill overnight.Cut carefully right out of fridge. We waited and it got a bit soft. Refridge right away after serving before next severing. It softens quickly!
Chocolate fudge topping:
In small sauce pan melt chocolate and butter. Add in powdered sugar and then milk. Add more milk if it is too dry, needs to be pourable but not too runny. Cook until all is mixed together. Carefully pour on top layer of grahams. Refridge the eclair cake immediately. Serve when firm, next day is best to soften grahams.