This was the easiest, quickest dessert I have ever made and it tasted as good as it looks! Wait until you taste how delicious it is and you can make it a day ahead of time. This would be a great recipe for that new young cook to make too, it's that easy!
In a large bowl add the milk, Cool Whip and pudding.
Whisk until smooth and creamy.
In a 9" x 13" dish lay graham crackers in a single layer to cover the bottom, breaking the graham crackers to fit if necessary.
Evenly spread half of the pudding mixture over the crackers.
Place a layer of graham crackers on top of the pudding mixture.
Top with the remaining pudding mixture.
Place another layer of graham crackers on top of the pudding mixture.
Cover and refrigerate for 45 minutes.
Microwave the frosting for 5 seconds and stir. Repeat for another 5 seconds and stir. Place spoonfuls of the frosting over the chilled graham crackers.
Spread the frosting evenly over the cake to the sides of the dish.
Cover and refrigerate overnight then cut into serving size pieces and serve. Refrigerate and cover any leftovers.
No Bake Eclair Cake Recipe
http://www.InDianesKitchen.com
Ingredients
- 3 cups milk
- 1 - 8 oz container frozen Cool Whip (or other whipped topping), thawed
- 2 - 3.5 oz packages instant vanilla pudding mix
- 1 - 16 oz box of regular graham crackers
- 1 - 16 oz container prepared chocolate frosting
Directions
- In a large bowl add the milk, Cool Whip and pudding.
- Whisk until smooth and creamy.
- In a 9" x 13" dish lay graham crackers in a single layer to cover the bottom, breaking the graham crackers if necessary.
- Evenly spread half of the pudding mixture over the crackers.
- Place a layer of graham crackers on top of the pudding mixture.
- Top with the remaining pudding mixture.
- Place another layer of graham crackers on top of the pudding mixture.
- Cover and refrigerate for 45 minutes.
- Microwave the frosting for 5 seconds and stir. Repeat for another 5 seconds and stir. Place spoonfuls of the frosting over the chilled graham crackers. Spread the frosting evenly over the cake to the sides of the dish.
- Cover and refrigerate overnight then cut into serving sized pieces and serve. Store leftovers, covered, in the refrigerator.
Source: Cathy Gordon
http://www.InDianesKitchen.com
No comments:
Post a Comment