This is simply the best Chocolate Eclair Cake recipe I have ever tried. The saltine crackers seem really strange, but they come out just like the pastry in a regular eclair! It is unbelievable. You can use regular saltines if you don't have the unsalted tops handy, it comes out pretty good, not too salty, but I figure the extra salt is something I don't need. Everytime I take this to a party I take a dozen copies of the recipe with me, and then I have to email the folks that didn't get a copy. It really is a big hit.
Try it & you won't be disappointed!!!
CHOCOLATE ÉCLAIR CAKE
2- 3 ¼ oz pkgs of Vanilla Instant Pudding
2 ½ cups of cold milk
1 tsp Vanilla extract
Unsalted top saltine crackers (can used regular ones)
1 large container of Cool Whip
1 container ready-made Chocolate Icing
Grease a 9x13 pan lightly with butter.Line with whole saltine crackers, trim to fit.
Beat milk and pudding together well.Add vanilla and beat well.Then fold in Cool Whip and gently beat.
Pour ½ of the mixture over the crackers.Place another layer of crackers.Pour the remaining mixture.Place a final layer of crackers.
Melt the chocolate icing in the microwave slightly – about 30 seconds or so.Pour the icing on top of the crackers.Refrigerate for at least 12 hours.
This is a wonderful and quick recipe for a refreshing summertime dessert. I tried it for the first time this 4th of July and it was a hit! You're right about the requests for the recipe!! Have plenty on hand! Thanks for sharing!!