Servings: 16Prep Time: 20 minutes + overnight refrigeration
2 – (3.5 ounce) packages instant vanilla or french vanilla pudding mix
1 – (8 ounce) container frozen whipped topping (cool whip), thawed
3 – cups milk
1 – (16 ounce) package graham crackers
1 – (16 ounce) tub prepared chocolate frosting
Pour the dry pudding mix into a medium size bowl and measure out 3 cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. If you don’t have a whisk a spoon works just as good. Add the thawed cool whip and gently fold into the pudding mixture. Arrange a single layer of graham cracker squares in the bottom of a 13×9-inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
Now it is time for the frosting. I put my chocolate frosting in the microwave for just a bit on defrost!! Don’t choose cook or you will have a clumpy mess. Microwave it for about 20 -30 seconds just to get it nice, smooth and pourable. Pour the frosting over the whole cake and spread it all around up to the edges of the pan. Chill cake for 6-12 hours and then serve. You want it to be soft just like a true eclair.
Categories: Cakes, Other Dairy, Other Desserts, Puddings & Custards
Submitted by: mommyskitchen on August 16, 2010
I made this cake yesterday for a picnic. Everyone raved about it. It’s so easy to make and take. I made it at 11am for a 5pm party and I don’t think it was quite as soft as it could have been. I would probably make it a little earlier than I did so it has more time to soften up. Very good, I will make this one again.
On September 6, 2010 at 10:56 am
I have a Miller Christmas get together and I want to try this–I wonder what it would taste like if you used pumkin pudding and then cream cheese or creamy white icing instead of the Chocolate?
On October 17, 2012 at 2:33 pm