Eclair Cake
photo by Bake-a-holic
- Ready In:
- 15hrs
- Ingredients:
- 5
- Serves:
-
14
ingredients
- 2 (3 1/2 ounce) packages vanilla instant pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 cups milk
- 1 (16 ounce) package graham cracker squares
- 1 (16 ounce) package prepared chocolate frosting
directions
- In a medium bowl, thoroughly blend the pudding mix and milk.
- Fold in cool whip.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
- Evenly spread half of the pudding mixture over the crackers.
- Top with another layer of crackers and the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Spread the frosting over the entire cake up to the edges of the pan.
- Cover, and chill at least 4 hours before serving.
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Reviews
-
Very good and extremely easy. I cut the recipe in half and made it in an 8x8" glass dish. I cut it into 9 pieces (so the full recipe could easily serve 18). I substituted whipped cream for the non dairy topping. I took the suggestion of other reviewers and melted the frosting in the microwave for 30 seconds and then poured it over the top. Thanks for the recipe.
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Tweaks
-
Very good and extremely easy. I cut the recipe in half and made it in an 8x8" glass dish. I cut it into 9 pieces (so the full recipe could easily serve 18). I substituted whipped cream for the non dairy topping. I took the suggestion of other reviewers and melted the frosting in the microwave for 30 seconds and then poured it over the top. Thanks for the recipe.