S’s Eclair Cake

Eclair Cake

S brought this to the office last week and it is to die for. Her modifications from the original recipe made it taste like a fancy bakery put this dish together.

2 (3.5 ounce) packages instant french vanilla pudding mix
1 (8 ounce) container fat-free Coolwhip
3 cups skim milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. 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 the cake and chill for at least 30 minutes. Then heat the frosting in the microwave for 30 seconds and pour over the cooled cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

My opinion:
So so so good. Plan to take this out of the house or you just might eat the whole thing.

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