lespetitesbouchees's Recipe

Easy Eclair Cake

Category: Recipes

1 box graham crackers
2 packages instant vanilla pudding
1-8 oz container cool whip
3 1/2 cups whole milk
1 container ready made chocolate frosting

Mix the pudding and the milk together. Let set about 5 minutes and then fold in the cool whip. In an 9x13 pan, cover bottom with graham crackers. Break as needed to completely cover the bottom, but do not crush or crumble.

Spread on half of the pudding mixture. Cover the pudding layer with another layer of whole graham crackers, again, break as needed.

Spread the last layer of pudding on top.

Place the last layer of graham crackers on top of the pudding.

Open the container of chocolate frosting, be sure to remove the foil liner, microwave at 30 second intervals until it becomes slightly runny. Stir well and pour on top of the last layer of graham crackers. Spread the frosting out evenly to completely cover the top.

Cover and refrigerate over night or at least 8 hours. This is the secret to the dessert. The pudding must be given time to soak into the graham crackers to make them separate slightly to give them the eclair texture.

Serves 12