Eclair Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 (3.5 ounce) packages instant vanilla pudding mix
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
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Directions: |
Directions:Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.
Arrange a single layer of graham cracker squares in the bottom of a 9x13-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. Cover and refrigerate for 30 minutes.
Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3 1/2 hours before serving.
Will keep for up to 5 days in refrigerator, although best to eat in first couple of days.
Can freeze for up to 3 months. Wrap the cake and container in plastic wrap and then with tin foil. |
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Personal
Notes: |
Personal
Notes: My friend Jeannie would make this for us when we were in nursing school. We had no time to cook. It was just, STUDY STUDY STUDY
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