Éclair Cake
Sherri provided this recipe. Make this one day ahead. Important! Do not substitute skim milk for the milk in this recipe, but use 2% milk. The pudding won’t firm up properly if you use skim milk.
Oh, and no I don’t have a great technique for spreading frosting on graham cracker crumbs other than warming the frosting slightly and pouring it over the graham crackers.
Ingredients
1 box graham cracker crumbs
2 (4 serving size) packages French vanilla instant pudding mix
1 (8-oz.) carton Cool Whip
3 cups of cold milk
1 can chocolate frosting
Prepare pudding according to package directions using the 3 cups of cold milk. Fold Cool Whip into the pudding.
Using a 9×13-inch pan, layer the ingredients in the following order:
- 1/3 box of graham cracker crumbs
- half of pudding mixture
- 1/3 box of cracker crumbs
- remaining half of pudding mixture
- 1/3 box of cracker crumbs
Top this with the chocolate frosting. Refrigerate.