ANNIE’S NO BAKE ECLAIR CAKE
2 packets Tennis biscuits
2 packet vanilla instant pudding
3 ½ cups milk (I used skim)
250 ml Orley whip
Frosting:
3 tablespoons of Cocoa
1 ½ cups Icing sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix the frosting ingredients till smooth. Add more Icing sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.Spray a 9 x 13 pan with non-stick spray. Place a layer of whole Tennis Biscuits on the bottom, then top with ½ the pudding.
Cover pudding with another layer of Tennis Biscuits, top with remaining pudding and another layer of Tennis Biscuits, then carefully spread the frosting on the biscuits.
Photo: Annie Moule
