New twist on an old favorite, eclair cake with caramel sauce and toasted coconut added.
Ingredients
▢2 small packages Vanilla Instant Pudding mix
▢3 cups milk
▢1/4 to 1/2 cup caramel ice cream topping use extra for a deeper caramel flavor
▢12 ounces frozen whipped topping.
▢Large box Graham Crackers
▢1 can Chocolate Fudge Frosting
▢1 to 2 cups Toasted Coconut
Instructions
Spray a 9 X 13 baking pan with baking spray.
Line the bottom of a pan with graham crackers.
Mix milk and pudding mix with a whisk until thickened.
Add caramel and whisk until blended.
Fold in whipped topping.
Place half of filling on top of graham crackers in pan.
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