Recipe - Eclair Cake

Graham crackers (most of a
1pound box)
2 pack (small) french vanilla
instant pudding mix
3 One half cup Milk
1 ct (8oz) whipped topping

COCOA GLAZE
3 tablespoon Butter or margarine
2 tablespoon Cocoa
1 One half cup Powdered sugar
3 tablespoon Milk
2 teaspoon White corn syrup
2 teaspoon Vanilla

Line bottom of a 13x9inch pan with whole graham crackers. Prepare pudding
according to package directions, using only the 3One half cups of milk. Fold
whipped topping into prepared pudding. Spread half the pudding over graham
crackers. Add another layer of graham crackers then the remainder of the
pudding mixture. Top with a final layer of graham crackers. Refrigerate 12
hours before frosting with glaze: Melt butter & add cocoa until mixed
well. Add other ingredients & mix well. Frost cake & refrigerate several
hours or overnight before serving. Yields 1215 servings.

RHEA M. MURRAY

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.