3 small boxes of vanilla instant pudding
1 large (16oz) container of cool whip
2 cups of milk
1 box of graham crackers
1 can of chocolate icing
1 large (16oz) container of cool whip
2 cups of milk
1 box of graham crackers
1 can of chocolate icing
| The Desserts Chef presents ... Eclair Cake at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Desserts | Suggestions | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
Mix the pudding and milk, and beat well. Add all of the cool
whip, and mix well. Line the bottom of a 9 x 13-inch pan with
graham crackers, breaking crackers to fill the last row. Layer
one half of the filling over crackers. Layer more crackers over
filling, then the rest of the filling and one last layer of crackers.
Refrigerate before icing.
Heat the icing in the microwave for about a minute to make it
easier to work with. It actually pours out of the container and
flows over the top of the cake. Spread the icing evenly over the
crackers. Refrigerate for several hours or overnight.
whip, and mix well. Line the bottom of a 9 x 13-inch pan with
graham crackers, breaking crackers to fill the last row. Layer
one half of the filling over crackers. Layer more crackers over
filling, then the rest of the filling and one last layer of crackers.
Refrigerate before icing.
Heat the icing in the microwave for about a minute to make it
easier to work with. It actually pours out of the container and
flows over the top of the cake. Spread the icing evenly over the
crackers. Refrigerate for several hours or overnight.
| Instead of cake this is eclair overkill. |