Eclair Cake

Ingredients:
1 (3.5 oz) package of instant vanilla pudding mix
½ (8 oz.) container of Cool Whip
1 ½ cups of milk
1 package of graham cracker squares
1/2 tub of chocolate frosting

Directions:
In a medium bowl, mix together the pudding mix, milk and Cool Whip. 

In an 8x8 dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish. It doesn’t have to be pretty or perfect.

Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers. Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When ready, put the tub of chocolate frosting in the microwave for about 30 seconds to soften (remove lid and aluminum foil top before microwaving). Take out and stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Place plastic wrap over top of dish and put back in fridge. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.

When ready to serve, slice in squares and enjoy cold!

Cook’s Note: This dessert does not take long to prepare but it definitely needs lots of time to set up. Make this the night before you actually need to serve it. Try using chocolate graham crackers with white chocolate pudding~yum! Need more for a crowd? Just double the recipe and put into a 13x9 baking dish.

The Country Cook

www.thecountrycook.net