Ever since I had this at a work luncheon about 7 years ago I've been making it for my family and friends. They all love it and I've never changed the ingridents although I think the possibilities are endless with flavors and puddings you can mix and match. The secret is to let it sit overnight to allow the graham crackers to get a soft cake like texture. What's funny is that everyone thinks it is so elaborate and that it must have taken me such a long time to make when the truth is I usually let my 3 year old do most of the work for this cake!
INGREDIENTS
* 2 (3.5 ounce) packages instant french vanilla 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 (I use Hot Fudge Sauce or Frosting..whichever is on sale that week)
DIRECTIONS
1.) In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2.) Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
3.) Evenly spread half of the pudding mixture over the crackers.
4.) Top with another layer of crackers and the remaining pudding mixture.
5.) Top with a final layer of graham crackers.
6.) Melt the frosting/hot fudge sauce in the microwave for 30 seconds or until melted enough to drizzle and spread the frosting/hot fudge sauce over the entire cake up to the edges of the pan.
7.) Cover, and chill at least 5 hours before serving (best if overnight).
it looks like a perfect ending to dinner..
ReplyDeleteWhat a delicious treat! And your daughter must have fun making it!
ReplyDeleteeclair cake is my favorite. Especially in the summer you dont have to crank up the oven. The hardest part is waiting for the dessert to set, I always want it right away.
ReplyDeleteso easy a 3 year old can do it. ha!
ReplyDeleteWe LOVE this Eclair cake!! I got the recipe years ago from a friend and I always make it for school lunch-ins... it's cheap, easy, and always a hit! Great recipe!
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