atruckersprincess
September 24th, 2009, 07:06 PM
Someone made this at work last week and I made it tonight. So simple, yet so yummy!
Eclair Cake
1 box honey grahams
3 boxes instant vanilla pudding
4 cups milk
1 8 oz carton cool whip
1 can chocolate frosting
Mix the 3 boxes of pudding with the milk. Whisk well and set in the fridge to set.
While waiting, break 23 graham crackers in half. Take 15 of them and spread with chocolate frosting. Be generous with the frosting, there is plenty to cover them all. Set them aside.
Take 15 more crackers and line the bottom of a 9x13 cake pan. You will have 16 cracker halves left. You will only need 15 for the middle of the cake, so go ahead and spread some frosting on it and snack away :lol2
Check your pudding and it should be set. Whisk in the whole container of cool whip and mix well. Spread half the mixture on top of the graham crackers that are lining your cake pan. Then take the leftover 15 graham crackers and place them on top of the pudding. Spread the rest of the pudding mixture on top of these. Make sure you are spreading to the sides.
Top that with your chocolate frosted graham crackers and place in the fridge for at least 2 hours. The longer it sits, the softer the cracker will be, so I guess it depends on how crunchy you want it LOL Last week they passed it out as soon as she made it and it was kinda runny and very crunchy. I let mine sit in the fridge for 2 hours and it was set very nicely and a much softer texture. More like a crisp instead of a crunch.
Enjoy!
Eclair Cake
1 box honey grahams
3 boxes instant vanilla pudding
4 cups milk
1 8 oz carton cool whip
1 can chocolate frosting
Mix the 3 boxes of pudding with the milk. Whisk well and set in the fridge to set.
While waiting, break 23 graham crackers in half. Take 15 of them and spread with chocolate frosting. Be generous with the frosting, there is plenty to cover them all. Set them aside.
Take 15 more crackers and line the bottom of a 9x13 cake pan. You will have 16 cracker halves left. You will only need 15 for the middle of the cake, so go ahead and spread some frosting on it and snack away :lol2
Check your pudding and it should be set. Whisk in the whole container of cool whip and mix well. Spread half the mixture on top of the graham crackers that are lining your cake pan. Then take the leftover 15 graham crackers and place them on top of the pudding. Spread the rest of the pudding mixture on top of these. Make sure you are spreading to the sides.
Top that with your chocolate frosted graham crackers and place in the fridge for at least 2 hours. The longer it sits, the softer the cracker will be, so I guess it depends on how crunchy you want it LOL Last week they passed it out as soon as she made it and it was kinda runny and very crunchy. I let mine sit in the fridge for 2 hours and it was set very nicely and a much softer texture. More like a crisp instead of a crunch.
Enjoy!