Graham Cracker Eclair "Cake"

By á-5133

Graham cracker top and bottom crust, filled with vanilla pudding and topped with chocolate frosting makes this Eclair Cake. Light and creamy -- a perfect dessert.

Ingredients

• 15 Honey Maid honey grahams, broken in half (30 squares), divided
• 1 (3.4 ounce) package Jell-O vanilla flavor instant pudding
• 11/2 cups cold milk
• 1 (8 ounce) tub Cool Whip whipped topping, thawed
• 1 cup Baker's One Bowl chocolate frosting

Details

Servings 9
Preparation time 15mins
Cooking time 18mins
Adapted from kraftrecipes.com

Preparation

Step 1

Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in Cool Whip.

Spread half the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares. Repeat layers.

Refrigerate 3 hours. Spread with chocolate frosting.

Variation
Prepare using Jell-O vanilla flavor fat free sugar free instant pudding, fat-free milk and Cool Whip Lite whipped topping.

Shortcut
Substitute 1 cup ready-to-spread chocolate frosting for the BAKER'S ONE BOWL Chocolate Frosting.