Tuesday, July 13, 2010

Eclair Cake

My sister-in-law Natalie, first introduced me to this easy, cool, light cake years ago. It is perfect for summer because you don't have to bake it.

I have found other recipes that are similar around the Internet, but this is the way I make it.


2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 box (three packages) graham cracker squares
1 (16 ounce) package prepared chocolate frosting, or make your own, or a chocolate glaze.

In a medium bowl, blend the pudding mix, and milk. Add in the whipped topping.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan I use glass, so you can see the layers. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers, and the remaining pudding mixture. Top with a final layer of graham crackers.
Cover, and chill at least 4 hours up to 12 before serving.
Before serving, spread chocolate frosting over cake.
You can frost the cake any time, but it is easier if you let it set in the fridge for a few hours before frosting.

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