Graham Cracker Eclair "cake"

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

From magazine cut-out

Ingredients Nutrition

Directions

  1. Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
  2. In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
  3. Gently stir in whipped topping into pudding mix until well blended.
  4. Spread half of the pudding mixture onto the graham squares in the pan.
  5. Top with another 10 graham squares and then remaining pudding mixture.
  6. Top with the remaining 10 graham squares.
  7. Refrigerate for a minimum of 3 hours.
  8. Spread with chocolate frosting just before serving.
Most Helpful

5 5

I made this a while back after finding it in the Kraft magazine too. It was so delicious & easy to make. I used sugar-free french vanilla pudding. Very good!

5 5

I saw this in the Kraft Food & Family magazine. It was very good, although you do have to eat it up quickly, or the graham crackers get mushy.