EASY NO-BAKE ECLAIR CAKE
Make this
easy dessert a day before serving, as you will need to refrigerate it
overnight.
Ingredients
- 3 cups milk
- 1 tub chocolate frosting
- 2 sleeves graham cracker squares
- 2 (3.5 oz) package of instant vanilla pudding mix
- 1 (8 oz) container of whipped topping (COOL WHIP) thawed
Instructions
First, in a
medium bowl, combine the pudding mixture, milk and Cool Whip.
Then, in a 9
x 13 baking dish, place a single layer of Graham cracker squares on the bottom.
You may need
to break them a little to get enough crackers to cover the bottom of your dish.
Spread half
the pudding mixture over the crackers.
Lay another
layer of Graham crackers on top of the pudding mixture.
Then put the
other half of the pudding mixture on the crackers.
Top with a
final layer of Graham crackers.
Put plastic
wrap on the dish and put in the refrigerator for about 30 minutes to an hour to
allow the pudding to set.
When you're
ready, put the chocolate frosting bath in the microwave for about 15 seconds to
soften (remove the lid and top in aluminum foil before going into the
microwave).
Take out and
stir the frosting. It should be easily spreadable now.
Remove the
plastic wrap from the pan and distribute the chocolate frosting evenly over the
entire top layer of Graham crackers.
Place
plastic wrap on top of the dish and return to the refrigerator.
Now forget
about this dessert until tomorrow. This dessert improves over time. Graham
crackers need time to soften.
Once ready,
slice and serve!
Happy
Cooking Time.
