Another one of Michael’s favorite foods is eclair cake so I made one to take to our Thanksgiving meal. Like most of my other recipes this one is quick, easy, and delicious – it always gets eaten up very quickly at these gatherings. I got the recipe I use (and will post here) from my friend Cody – I am forever in his debt for sharing this recipe with me!
- 3 cups milk
- 2 boxes (3.4 oz each) of instant vanilla pudding
- 8 oz container of whipped topping, thawed
- 1 box graham crackers
- 1 container Duncan Hines Creamy Homestyle chocolate frosting (Cody was very specific about using this particular frosting – no complaints here, it’s amazing!)
Stir the vanilla pudding mix into the milk. Add in the whipped topping; stir slowly until combined. In a 9×13 glass baking dish (the size or type really doesn’t matter, that’s just what I use) spread out a layer of graham crackers. Pour half of the pudding mixer over the crackers. On top of the pudding mixture lay down another layer of graham crackers. Pour the other half of the pudding mixture on top of that and then lay down one final layer of crackers. Microwave the frosting enough to make it pourable (25 seconds or so). Pour frosting over the top layer of graham crackers, spread it around to evenly cover the top. (So basically your cake should be layered as: crackers, pudding, crackers, pudding, crackers, frosting) Refrigerate for at least 4 hours before serving (although it tastes better if you give it a little more time than that).
This is so so very good! Super simple to make and an absolute crowd pleaser.