Monday, June 28, 2010

Eclair Cake

A family favorite, SUPER easy!

In a 9x13, make a graham cracker crust.
(I crush a sleeve and a half of crax, melt 3/4 stick butter, throw in some cinnamon, mix together in 9x13 and bake at 350* for about 10-15)

Allow to cool completely.

In a separate bowl, combine 3 c. milk and 1 lg. box of instant vanilla pudding.

Stir until it begins to thicken. Then slowly fold in 1 container of Cool Whip.

Spread evenly over the crust.

Melt 1 tub of chocolate icing in microwave for about 45 seconds.

Pour slowly over pudding mixture. Spread evenly.

Refrigerate at least 2 hours before serving.

1 comment:

Tammy M. said...

Sarah I have made this before with plain grahams laid down then the pudding then a layer of grahams then the melted frosting. It needs to be refrigerated for a couple of hours for the grahams to take on some of the moisture of the pudding. But it is delicious and no extra butter.