Day 18 Recipe – Éclair Cake

 

This “Hump Day” recipe is a GREAT one, why you ask, well because it feeds the SWEET TOOTH!!! I love these.  Its a recipe for an Eclair Cake and Rae just outdid herself on this one, just look at the pics and imagine yourself sitting down after  a delicious meal and digging into this or sneaking into the kitchen after everyone is asleep and just taking a sweet sweet bite – Heaven!!!

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Eclair cake

 

This cake needs to be prepared 12 hours in advance.  Needs to be refrigerated overnight

 You will Need

1 box graham crackers( you will have leftovers)
2 boxes vanilla instant pudding
1- 8 thawed tub cool whip.  Full or fat free is fine, (I use fat free)
2 ½ cups milk, (I use skim)

Directions

 

Mix pudding, thawed cool whip and milk in large bowl, beat with whisk until smooth

In a 9X13 ungreased pan, layer graham crackers to cover the bottom

On top of graham cracker layer gently spread half of pudding mix. Careful not to move crackers.  ( I put dollops of mix in many areas to make spreading of mix easier)

Layer another row of graham crackers, add last half of pudding mix.

Layer final layer of graham crackers.

On top of graham cracker layer put a tub of chocolate frosting, again careful not to move crackers.  You may want to microwave frosting 20 seconds to make it easier to spread.

Cover with plastic wrap and refrigerate 12 hours or overnight. 

Cut into slices and Enjoy!

 

Recipes With Rae

TODAY’S PRIZE: Butterfly Coasters with Case.