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.more
Adapted from kraftrecipes.com
Honey Maid honey grahams, broken in half (30 squares), divided
(3.4 ounce) package Jell-O vanilla flavor instant pudding
cups cold milk
(8 ounce) tub Cool Whip whipped topping, thawed
cup Baker's One Bowl chocolate frosting
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.