Eclair Cake
Ingredients
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 3 ½ cups whole milk
- 8 ounces cool whip
- 28.8 ounces graham crackers 2 boxes
Glaze
- 6 tablespoons butter
- 6 tablespoons whole milk
- 6 tablespoons unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
In a medium mixing bowl, blend together instant vanilla pudding mix and milk. Using a hand held electric mixer, beat for 2 minutes, on medium speed. Gently fold in Cool Whip.
2 min - 2
In a 9 X 13 inch dish, lay a single layer of graham crackers, cutting as needed, to cover the entire bottom of dish.
- 3
Evenly spread half the pudding mixture over graham crackers.
- 4
Lay a second layer of graham crackers, fitting as needed, over the pudding layer.
- 5
Pour the remaining pudding mixture over graham crackers.
- 6
Lay a final layer of graham crackers, fitting as needed, over the pudding.
- 7
Meanwhile, make the glaze; In a medium microwave safe bowl, add the butter and milk and heat just until butter melts.
- 8
Add cocoa, powdered sugar and vanilla. Using a hand held electric mixer, mix until glaze becomes smooth and there are no longer any lumps.
- 9
Pour glaze over top layer of graham crackers, using an offset spatula to cover top smoothly.
- 10
Cover dish with plastic wrap and place in the refrigerator overnight.
Nutrition
Per serving (based on 8 servings)
