Quick and Easy Éclair Cake
11
Sep
Sep
1 box (1 lb.) graham crackers
8 oz whipped topping
1 ½ cups confectioners’ sugar
3 tbsp canola oil
2 tbsp water or more to achieve pourable consistency
2 tsp light corn syrup
2 tsp pure vanilla extract
1
Spray the bottom of a 9x13 glass or ceramic oven-to-table dish.
2
Line the whole pan with a layer of graham crackers.
3
Place bavarian cream in a bowl and fold in whipped topping. Spread half the mixture over graham crackers.
4
Place another layer of whole graham crackers on top of custard layer. Pour over remaining half of custard mixture and cover with another layer of graham crackers.
5
For glaze, blend cocoa and confectioners’ sugar. Add oil and water, mixing well. Add corn syrup and vanilla. Stir until creamy.
6
Cover cake with glaze and refrigerate for at least 24 hours. Serve or cover and freeze for later.
Ingredients
1 box (1 lb.) graham crackers
8 oz whipped topping
1 ½ cups confectioners’ sugar
3 tbsp canola oil
2 tbsp water or more to achieve pourable consistency
2 tsp light corn syrup
2 tsp pure vanilla extract