Eclair Cake
by Leslie Thomas
1 box Graham crackers
2 boxes instant French vanilla pudding
4 cups of milk (to make the pudding)
1 tub of cool whip 8oz.
1 can chocolate frosting
Make the two boxes of pudding (together) according to the directions on the box.
Once pudding is mixed, slowly stir in the Cool Whip. I find that using my mixer on low works well. Continue until all of the Cool Whip is blended into the pudding with no lumps. This is the "filling" for the eclair cake.
Line the bottom of a 9x13 pan with graham crackers. Don't crush them, but break them as necessary so that the whole bottom is covered.
Pour half of the filling mixture over the graham crackers and spread evenly.
Put another layer of graham crackers on top of the filling. Pour the rest of the filling in and spread evenly. Top with a final layer of graham crackers.
Remove the silver lid from the frosting and microwave for 30 seconds or until frosting is liquidy and pourable.
Pour frosting over the top layer of graham crackers and spread evenly.
Refrigerate for at least 2-3 hours, but is so much better if refrigerated overnight. The longer it is in the fridge the better it gets!
2 boxes instant French vanilla pudding
4 cups of milk (to make the pudding)
1 tub of cool whip 8oz.
1 can chocolate frosting
Make the two boxes of pudding (together) according to the directions on the box.
Once pudding is mixed, slowly stir in the Cool Whip. I find that using my mixer on low works well. Continue until all of the Cool Whip is blended into the pudding with no lumps. This is the "filling" for the eclair cake.
Line the bottom of a 9x13 pan with graham crackers. Don't crush them, but break them as necessary so that the whole bottom is covered.
Pour half of the filling mixture over the graham crackers and spread evenly.
Put another layer of graham crackers on top of the filling. Pour the rest of the filling in and spread evenly. Top with a final layer of graham crackers.
Remove the silver lid from the frosting and microwave for 30 seconds or until frosting is liquidy and pourable.
Pour frosting over the top layer of graham crackers and spread evenly.
Refrigerate for at least 2-3 hours, but is so much better if refrigerated overnight. The longer it is in the fridge the better it gets!