Ingredients
- 1 pound wafers (vanilla or graham cracker)
- 2 small pkg vanilla instant pudding
- 3 1/2 cups milk
- 1 small container cool whip
- Frosting:
- 1/3 cup butter, melted
- 1/3 cup cocoa
- 2 tsp corn syrup
- 1 tsp vanilla
- 1 1/2 cups icing (confectioners') sugar
- 3 tbsp milk
Directions
Butter 9 x 13 pan, line bottom with wafers. Mix dry pudding mix with milk and blend on medium speed of mixer for 2 minutes. Fold in Cool Whip. Pour 1/2 of the pudding mixture over the wafers in pan, smooth out & level . Top with another layer of wafers. Top these wafers with the remaining pudding mix. Cover with final layer of wafers. Refrigerate for 2 hours. Beat together frosting ingredients until smooth, spread over cake top. Refrigerate for 24 to 48 hours.
Makes 8 - 10 servings
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Submitted 6/13/05.
Source: Friend
Submitted By: Arita Droog
aridro@sympatico.ca
Eclair Cake