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.
Review this recipe