TO Good! TO easy!! Chocolate Eclair Cake

[Guest guest]

Good evening to everyone. Hope everyone is doing well and enjoying their day

after Thanksgiving. I am so blessed and have much to feel thankful for!

Wanted to share this wonderful desert we had. My sister made this and it was

really good. She said it is really easy and appeals to most everyone. It has

some really strange things in it, but you would have never guessed. Two tips she

gave me.

It really does need to sit overnight or the graham crackers don't get soft

and it is not as good.

The frosting on the top makes it really rich so when you are fixing it be

sure to not use both the cans or use a more " whipped " chocolate rather than a

deep or dark chocolate. Also bump it in the microwave just a few seconds and it

will spread easier.

 

With kindness,

 

Beth

 

 

 

 

 

Chocolate Éclair Cake

 

 

 

1 box Graham Crackers

 

2 small (Or one large) box vanilla instant pudding

 

3 cups milk

 

8 or 9 ounce cool whip

 

2 cans milk chocolate frosting (Warm slightly to spread easier)

 

 

 

Line a 9 X 13 pan with whole graham cracker squares. Mix pudding in milk and

fold in cool whip. Spoon half of pudding mixture over crackers. Repeat layer

of crackers and remaining pudding. Top pudding with a third layer of whole

graham crackers. Spread frosting over top.

 

**Refrigerate overnight (This is really important to get the crackers the

softness they need to be or it will not be as good.)

 

 

 

 

 

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[Guest guest]

That sounds really good and easy. Yum. Thanks Beth.

 

~ P_T ~

 

The lights of stars that were extinguished ages ago still reach us. So it is

with great men who died centuries ago, but still reach us with the radiation of

their personalities.

-Kahlil Gibran, poet and artist (1883-1931)

~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~

 

 

, Beth Skeen <boomothergoose> wrote:

 

> It really does need to sit overnight or the graham crackers don't get soft

and it is not as good.

> The frosting on the top makes it really rich so when you are fixing it be

sure to not use both the cans or use a more " whipped " chocolate rather than

a deep or dark chocolate. Also bump it in the microwave just a few seconds

and it will spread easier.

[Guest guest]

On Sat, 30 Nov 2002 01:29:54 -0000, you wrote:

 

>That sounds really good and easy. Yum. Thanks Beth.

>

 

It reminds me of the old-fashioned 'Ice-Box Cake'.

 

This is WONDERFUL, and also needs to be refrigerated

overnight. It's very rich and small portions suffice...

 

You buy chocolate wafers - plain chocolate wafers. (They

are still available in supermarkets, I've seen them recently

but can't remember the brandname.)

 

Then you make a 'log' of the chocolate wafers and whipped

cream (or Cool Whip, if you prefer).

 

You put a wafer down flat on the plate, and coat the top

with whipped cream, then another one and another one, etc.

When you've got about 7 or 8 wafers done this way, you can

turn them on their side, so they'll resemble a 'log'.

 

You complete the log using up all of the wafers - or as many

as will fit on your plate. It's alternating wafers and

cream, all the way.

 

Then you coat the outside of the 'log' completely with the

whipped cream. I suppose you could sprinkle something

decorative on top (chocolate sprinkles? cocoa powder sifted

through a sieve?) but I never have.

 

Then you refrigerate it overnight and the next day you will

be a VERY happy person......Slice on the diagonal, and each

person gets alternating bands of lovely (by then) soft

chocolate and whipped cream.

 

I think this would rate as one of my five favorite desserts,

although I've not done it in years. Must do it soon. It

could hardly be easier.

 

Pat

 

You

--

Pat Meadows

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