THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Eclair Cake


                     

This recipe is in no way mine.  It has been around since the 1980s.  Why has this recipe been used by people for so long?  Because it is sooooooo good! And it is easy.  It is great for a family picnic or a covered dish gathering.  Two things you need to know up front are 1.  you need to make it at least 12 hours prior to serving  2. it is addicting

3 cups of milk--I use whole for a richer flavor
1 (8 ounce) container of frozen whipped topping, thawed
2 (3.5 ounce) packages of instant French vanilla pudding mix
1  (16 ounce) package of graham crackers
1 (16 ounce) container of prepared chocolate fudge frosting
1 9x13 pan with lid

Mix both packages of pudding with 3 cups of milk. Fold in whipped topping.
Line the bottom of pan with graham crackers.  You will need to break some to fully cover the bottom.  There are generally 3 packs of crackers in the box. Use one pack per layer you will make.
Pour half of the pudding mixture on top of the crackers and spread so that all are covered.  Top with another layer of crackers.  Pour the remaining half of the pudding mixture on top and spread to cover.  Top with the last pack of crackers.  
Remove the foil seal from the frosting and put the  container of chocolate fudge frosting in microwave for 30-40 seconds or until the frosting is pourable. Pour over crackers and spread so that the top is fully covered.  Place lid on cake and place in fridge for at least 12 hours.  Cut into squares and enjoy!

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