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Chocolate Éclair Torte (Chill Overnight)
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Ingredients:
Torte: 2 small packages instant vanilla pudding 1 (8 ounce) container Cool Whip, thawed 3 cups milk 1 box graham crackers Frosting: 3 squares of baking chocolate or choco bake 3 tablespoons melted butter or margarine 1 tablespoon light Karo syrup 1 1/2 cups powdered sugar 3 tablespoons milk 1 teaspoon vanilla Preparation:
Mix pudding and milk. Stir in thawed Cool Whip with pudding gently. Put one layer of crackers evenly in the bottom of a 9-by-13-inch pan. Spread 1/2 pudding mixture over crackers. Put another layer of crackers over pudding and top with remainder of pudding mixture. Top with another layer of crackers. Pour frosting over torte, spread evenly and refrigerate overnight. Frosting: In double boiler or microwave, melt chocolate and margarine or butter. Add the rest the of the ingredients and mix well. Serves: 10+
Credit: Megan Gebert
Last Modified: 01/25/2009
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