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CHOCOLATE ECLAIR CAKE 4 Recipe

Ingredients
  • 2 packages Jello instant vanilla pudding (small packages)
  • 3 cups cold milk (whole, reduced-fat, skim, or powdered)
  • 8 ounces Cool Whip (regular or low-fat)
  • 1 1/4 boxes whole graham crackers (regular or low-fat) (14 ounce boxes)
  • ICING
  • 6 tablespoons margarine, melted
  • 4 tablespoons cocoa
  • 3 cups confectioners sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
Directions
Start with icing. Melt margarine in the top of a double broiler; add cocoa and stir until dissolved. Sift confectioners' sugar and add gradually milk; stir until smooth and allow to stand over, hot in boiling water while preparing the pudding mix. Remove from heat and add vanilla. (can substitute a container of chocolate frosting)

Mix pudding and cold milk; stir in cool whip. Line the bottom of a 9x12-inch dish with whole graham crackers (you may "custom fit" the edges with cut pieces of whole graham crackers). Add a layer of pudding, and then a layer of graham crackers, a second layer of pudding, and top with a third layer of graham crackers. Ice cake and refrigerate.

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