(2) (3.5 oz) packages instant vanilla pudding mix
(1) (8 oz) container frozen whipped topping, thawed
3 cups of milk
1 (16 oz) package graham cracker squares
1 (16 oz) package prepared chocolate frosting
In a medium bowl, stir pudding mix, whipped topping, and milk until well blended.
In the bottom of a 13×9 inch baking pan, arrange a single layer of graham cracker. Spread half of the pudding mixture uniformly over the crackers, then top with another layer of crackers and the rest of the pudding mix. Add the final layer of graham crackers on top.
Spread the frosting down to the edges of the pan over the entire cake. Cover, and let it chill for at least 4 hours before serving.
If the cake is frozen for about 30 minutes before applying, the frosting would be easier to spread.
Switching the flavors is truly fast. Crackers with graham chocolate and vanilla pudding may be included. Chocolate or cheesecake pudding may be substituted for the vanilla pudding.
It doesn’t take long to prepare this dessert, but it needs time to set up. Make this the night before you need to serve it.
A smooth, fluffy bite from this eclair cake complements something about a hot burger fresh off the grill.
Per Serving: 394.9 calories; 4.5 g protein; 64.6 g carbohydrates; 4.2 mg cholesterol; 481.2 mg sodium.