Tuesday, November 21, 2006

Chocolate Eclaire Cake

Ok, I don't have a formal recipe for this, but here's how I make it:

One box of Honey Maid Graham Crackers
One large box of French Vanilla Instant Pudding
One large container of Cool Whip
One container of milk chocolate frosting

Prepare pudding according to the directions on the box.

Mix the pudding and 3/4 container of cool whip

Begin to layer the graham crackers and pudding mix in a 9X13 pan until the mixture is gone. The top layer should be graham crackers.

Set in the fridge for one hour for the graham crackers to settle. After they have settled, frost the top with chocolate frosting. ENJOY!