Eclair Cake

You are in for a real treat with this recipe! It is so ridiculously easy and so ridiculously good that you have no excuse not to make this the next time you are asked to bring dessert!!



Eclair Cake

Ingrediants:

2 (3.5 oz) Packages instant vanilla pudding
1 (8 oz) container frozen cool whip, thawed
3 cups milk
1 (16 oz) box graham crackers
1 (16 oz) container prepared chocolate frosting

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 pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

3. Melt frosting in microwave for 30 seconds and spread over the whole cake, up to the edges of the pan.

4. Cover and chill at least 4 hours before serving.



**I used french vanilla pudding, it was the first vanilla I saw so I grabbed it. It. Was. Good.
**I learned the hard way but next time I will put the cool whip and pudding in the bowl and stir that up a little before adding the milk. (I just dumped everything in the bowl and I have a fun time trying to mix in the floating cool whip into the pudding and milk!!)

This is the perfect make ahead dish and super fast to throw together.

Hope you get a chance to try it real soon!!