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Eclair Cake With Graham Crackers is a a no-bake dessert that feeds a crowd! In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Cover cake with frosting and refrigerate for 24 hours.
I've made an éclair cake before, but not one quite like this ultra decadent Chocolate-Hazelnut Éclair Cake recipe from Cooking with Paula Deen magazine!...
This delicious Eclair Cake recipe is so easy—the hardest part is waiting to dig into it! Click here for the full recipe: https://www.pauladeen.com/recipe/eclair-cake/
ingredients. Units: US. Cake. 1 (1 lb) box graham cracker. 2 (3 1/4 ounce) boxes French vanilla instant pudding. 3 1⁄2 cups milk. 1 (8 ounce) container frozen whipped topping, thawed. Frosting. 3 cups confectioners' sugar. 1 cup cocoa. 6 tablespoons butter, softened. 2⁄3 cup milk. 4 teaspoons light corn syrup. 4 teaspoons pure vanilla extract.
I'm makin' Mini Chocolate Eclairs in this classic Paula's Home Cooking clip that may be small in size but not in deliciousness! Get the recipe here: https://www.pauladeen.com/recipe/mini-chocolate-eclairs/
This scrumptious Chocolate-Hazelnut Éclair Cake recipe features creamy Nutella spread and a rich chocolate syrup.
23 lis 2019 · How does chocolate eclair cake taste like? A mouse lovers dessert come true! Its luscious layers come together from layers of graham crackers, vanilla pudding and cool whip then topped with chocolate frosting! Ingredients you’ll need for Chocolate eclair cake: 18 graham crackers. 2 small packages of instant pudding mix. 4 cups milk.
