Graham Cracker Eclair Cake Recipe 455

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:

• Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
• In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
• Gently stir in whipped topping into pudding mix until well blended.
• Spread half of the pudding mixture onto the graham squares in the pan.
• Top with another 10 graham squares and then remaining pudding mixture.
• Top with the remaining 10 graham squares.
• Refrigerate for a minimum of 3 hours.
• Spread with chocolate frosting just before serving.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

Steps:

• CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
• Bring water and butter to a boil in a medium saucepan over medium heat.
• Add flour and beat until the mixture forms a ball.
• Cool 10 minutes.
• Beat in eggs.
• Spread crust mixture on the prepared pan.
• Bake for 20-30 minutes, or until firm.
• Don't overbake.
• FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
• Fold in Cool Whip.
• Spread on the cooled crust and chill for an hour or so to firm the filling.
• ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• Drizzle over the filling.
• Chill before serving for a few hours.
• Store the torte in the refrigerator.

Steps:

• Blend pudding mix with milk by beating with a mixer until thickened.
• Fold in whipped topping until well blended and set aside.
• Layer a 9x13" baking pan with one layer of graham crackers.
• Spoon half of the pudding mixture onto the crackers.
• Repeat by adding another layer of graham crackers and another layer of pudding.
• Top with a final layer of graham crackers.
• For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
• Place into a small saucepan and add the remaining icing ingredients.
• Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
• Pour over graham cracker layer and spread to the sides to cover completely.
• Refrigerate for 24 hours before serving.