Chocolate Eclair Cake FOLLOW ME @ https://facebook/gabriele.lanhan 1 package vanilla pudding - 3 oz 1 package banana pudding - 3 oz 1 container Cool Whip ( 1L - youll use about 3/4 of it ) 2 3/4 cups of milk Graham Crackers ( about 20 ) Chocolate Icing 8x8 Baking dish Open both boxes of pudding, 3/4 container of cool whip and milk into a bowl and mix together well. Set aside. Place one layer of Graham Crackers on bottom of baking dish. Top these crackers with 1/2 of your pudding mixture spreading evenly. Place another layer of Graham Crackers. Top with remainder of pudding mixture. Add a third layer of Graham Crackers. Set aside. Put about 1/4 of choc icing into a microwave safe dish and heat for about 15 seconds. ( Just enough to think it out ) Gently - with back and forth rotations, pour chocolate on to the top layer of Graham Crackers until thinly but completely covered. (You only want a thin layer on top) TIGHTLY cover with wrap and place in fridge for a minimum of 4 hrs. Best if it can set overnight. The pudding mixture will moisten the crackers just enough. To make a light version use Fat free Crackers and Cool Whip Light as well as Sugar Free Pudding. Enjoy ♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥ Looking To Lose Weight & Get Healthy: GabrieleLanhan.SBCRotator/ Join us here for more every day fun, tips, recipes, weight loss support&motivation > https://facebook/groups/GabrielesSkinnyFiber/
Posted on: Mon, 31 Mar 2014 18:55:15 +0000
Trending Topics
Recently Viewed Topics
© 2015