Wednesday, January 23, 2008

Eclair Cake

My Rating: 5 Stars

1 can (16 oz) Chocolate Frosting
2 small (3 oz) packages Instant Vanilla Pudding
3 cups milk
1 8 0z carton Cool Whip
1 large package Graham Crackers

Mix instant vanilla pudding and milk with wire whisk until thick (about 2 minutes.) Add carton of Cool Whip. Set aside.
Line a 9x13 pan with whole graham crackers. Pour 1/2 of pudding misture on top of first layer of graham crackers.
Put another layer of graham crackers on top of pudding mixture in pan. Then pour rest of pudding mixture on crackers.
Top with one more layer of crackers and frost with chocolate frosting. (It is much easier to frost if you microwave the frosting and then pour it over the top.) Let set overnight in refrigerator and serve.
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