Chocolate Eclair Torte by
Mary Czechowicz
Ingredients
1 package Graham Crackers
2 packages French Vanilla Instant Pudding
3 cups milk
12 ounces Cool Whip
4 tablespoons butter
1/3 cup water
6 tablespoons Cocoa
1/2 teaspoon vanilla
2 cups powdered sugar
1
package Graham Crackers
2
packages French Vanilla Instant Pudding
3 cup
s milk
12
ounces Cool Whip
4
tablespoons butter
1/3 cup
water
6
tablespoons Cocoa
1/2
teaspoon vanilla
2 cup
s powdered sugar
Instructions
Mix pudding and milk together until thickened. Fold in the Cool Whip. Line 9x13 pan with whole graham crackers. Spread on half the filling. Add another layer of graham crackers. Spread on remaining filing. Cover with another layers of crackers.
Chocolate Frosting
Melt 4 tablespoons of better with 1/3 cup water. Remove from microwave and add 1/2 teaspoon vanilla and 2 cups powdered sugar and 6 tablespoons Cocoa. Beat until smooth. Spread on top of cake and refrigerate overnight.
If you are in a hurry you can substitute pre-made Betty Crocker chocolate frosting. Melt in microwave for 15 seconds and the spread on graham cracker top.
