Post date: Feb 13, 2018 2:21:30 AM
Ingredients
1 box (1-pound) graham crackers
2 boxes (3 1/4-ounce) instant French vanilla pudding
3 1/2 cups milk
1 container (8-ounce) frozen whipped topping, thawed
1 can of chocolate frosting
Directions
1) Butter the bottom of a 13 by 9 by 2-inch pan.
2) Line with whole graham crackers.
3) In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes.
4) Fold in whipped topping.
5) Pour half the pudding mixture over graham crackers.
6) Place another layer of whole graham crackers on top of pudding layer.
7) Pour over remaining half of pudding mixture
8) Cover with another layer of graham crackers.
Cover cake with frosting and refrigerate for 24 hours.
Note: if desired, could substitute and use chocolate graham crackers and chocolate pudding
Original site with recipe
https://www.pauladeen.com/recipe/eclair-cake/
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