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Crissy
Posted May 14, 2006 07:32 AM
Chocolate Eclair Torte
Note: needs to be prepared 24 hours in advance.
1 1lb box of graham crackers
2 small boxes of instant french vanilla pudding
3 1/4 cups of milk
1 8oz container cool whip
Butter a 9x13 pan. Line with single layer of graham crackers.
Mix pudding with milk for 2 minutes. Blend in cool whip.
Pour 1/2 pudding mixture on graham crackers. Add another layer of crackers on pudding mixture. Pour remaining pudding on crackers. Top with another layer of crackers. Refrigerate for 2 hours.
Frosting:
2 pkgs of presoftened, unsweetened chocolate
2 tsp white corn syrup
2 tsp vanilla
3 TBS butter
3 TBS milk
1 1/2 cups powdered sugar
Beat all ingredients. Spread evenly over dessert. Cover and refrigerate.
This needs to be made in advance so the crackers can become soft and flaky. I've also used the canned frosting vs. making the frosting recipe. Just put the frosting in the microwave for a few seconds to make it more spreadable.
Posted May 14, 2006 07:32 AM
Chocolate Eclair Torte
Note: needs to be prepared 24 hours in advance.
1 1lb box of graham crackers
2 small boxes of instant french vanilla pudding
3 1/4 cups of milk
1 8oz container cool whip
Butter a 9x13 pan. Line with single layer of graham crackers.
Mix pudding with milk for 2 minutes. Blend in cool whip.
Pour 1/2 pudding mixture on graham crackers. Add another layer of crackers on pudding mixture. Pour remaining pudding on crackers. Top with another layer of crackers. Refrigerate for 2 hours.
Frosting:
2 pkgs of presoftened, unsweetened chocolate
2 tsp white corn syrup
2 tsp vanilla
3 TBS butter
3 TBS milk
1 1/2 cups powdered sugar
Beat all ingredients. Spread evenly over dessert. Cover and refrigerate.
This needs to be made in advance so the crackers can become soft and flaky. I've also used the canned frosting vs. making the frosting recipe. Just put the frosting in the microwave for a few seconds to make it more spreadable.