Eclair Cake

This ones' for you Dani! I love this recipe because it is so simple & DELICIOUS! (Sorry no pictures, but writing it out has made me crave one so maybe I will make one this weekend!)

1 box graham crackers (whole)
2 small pkgs French Vanilla instant pudding
1 (8oz) cool whip
3 1/2 C. milk

Butter 9x13 pan. Line bottom of pan with whole crackers. Mix pudding as directed with milk. Fold in whipped topping. Pour over crackers. Add another layer of crackers and more pudding, ending with cracker layer.

3 T cocoa
3 T warm milk
1 1/2 C powdered sugar
3 T butter
touch of vanilla

Mix to a smooth creamy consistency and spread over top layer of graham crackers. Refrigerate.

(The first time I made this I just skipped the whole "refrigerate part" because I thought it was a "eat or refrigerate". Nope, it doesn't taste like an eclair if you don't refrigerate it! I don't know exactly how long you need to refrigerate it for but now I usually make it the night before I want to eat it. The refrigerating allows the crackers to become soft so it has the texture of an eclair rather than a cracker.)

1 comment:

Dani said...

Yes! Thanks Kristen!!