Shellys Eclair Cake Recipes

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Steps:

• Layer 1 - combine water and butter in medium saucepan, bring to a boil. Lower heat, add flour all at once, stirring until mixture is smooth and leaves the side of the pan. Remove from heat; cool slightly. Beat in eggs, one at a time. Spread mixture evenly onto greased (with shortening) cookie sheet. Bake at 400 degrees for 20-30 min until golden and puffed - let cool.
• Layer 2 - Beat pudding, milk and cream cheese until smooth. Continue beating for another 2 minute Spread onton baked layer.
• Layer 3 - Spread cool whip on top of pudding mixture.
• Layer 4 - drizzle with chocolate syrup.
• Chill until firm - several hours.

Steps:

• Place a glass or metal bowl in freezer to obtain optimum temperature when making heavy whipping cream. Mix pudding according to package directions. Fold in tub of Cool Whip.
• Layer a 9x13 pan with Nabisco Graham Crackers and 1/3 of pudding mix. Continue layering until you have used all the pudding mix and have a layer of Nabisco Graham Crackers on top.
• Take bowl out of freezer and add heavy whipping cream, sugar and cocoa. Beat on high just until stiff peaks form. "Frost" your cake with the whipped cream mixture.
• Refrigerate at least 4 hours, overnight is best. Keep chilled until served.

Steps:

• Butter the bottom of a 9x13 inch pan. Place a layer of graham crackers on bottom. Mix the pudding mix with milk. Beat on medium speed until well blended well, about 2 minute.
• Fold in the cool whip. Pour 1/2 mixture over the crackers. Cover with more crackers and pour the remainder of the pudding on top of that.
• To make icing: mix all ingredients and spread over the cake.
• Refrigerate for 24 hrs then serve.