For a super easy, no-bake, end of summer dessert ~
try this!
Line a baking dish with chocolate graham crackers.
Combine two boxes of french vanilla instant pudding mix
with three cups of milk.
Add a container of cool whip.
Spread half the pudding mixture over graham crackers.
Layer more graham crackers and pudding mixture,
and end with a third layer of graham crackers.
Pop cake in the fridge for an hour or two.
Remove lid and foil wrap from a container of chocolate frosting.
Microwave frosting for 20-30 seconds and then pour over cake.
Refrigerate until serving and enjoy! :-)
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant french vanilla pudding mix
3 cups milk
1 (8 ounce) package frozen whipped topping, thawed
1 (16 ounce) can prepared chocolate frosting
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding. Fold in the whipped topping. Spread half the pudding mixture over the graham crackers. Place another layer of graham crackers on top of the pudding and then spread the rest of the pudding. End with a third layer of graham crackers. Place pan in the refrigerator to chill for an hour or two. Remove lid and foil from frosting and warm in microwave for 20-30 seconds. Pour frosting over the top of the cake. Refrigerate for at least 4 hours before serving. Enjoy!
Line a baking dish with chocolate graham crackers.
Combine two boxes of french vanilla instant pudding mixwith three cups of milk.
Add a container of cool whip.
Spread half the pudding mixture over graham crackers.
Layer more graham crackers and pudding mixture,
and end with a third layer of graham crackers. Pop cake in the fridge for an hour or two.
Remove lid and foil wrap from a container of chocolate frosting. Microwave frosting for 20-30 seconds and then pour over cake.
Refrigerate until serving and enjoy! :-)
Chocolate Eclair Cake
12 servings
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant french vanilla pudding mix
3 cups milk
1 (8 ounce) package frozen whipped topping, thawed
1 (16 ounce) can prepared chocolate frosting
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding. Fold in the whipped topping. Spread half the pudding mixture over the graham crackers. Place another layer of graham crackers on top of the pudding and then spread the rest of the pudding. End with a third layer of graham crackers. Place pan in the refrigerator to chill for an hour or two. Remove lid and foil from frosting and warm in microwave for 20-30 seconds. Pour frosting over the top of the cake. Refrigerate for at least 4 hours before serving. Enjoy!
Linked to Gooseberry Patch Recipe Roundup.
5 comments:
Yum! We love this cake, but my recipe has a homemade chocolate icing that can be tricky at times if you don't melt all of the sugar granules. This makes it even easier for me, especially with 2 toddlers. I do believe you just gave me an idea for our Labor Day picnic at my sister's house! Thanks!
Sounds yummy. I just read the recipe to mom and we agree on the yumminess! I may try this one soon!
oh my! i will be making this one for sure!
Thanks for the recipe. I am going to make this! Love coming here, thanks for all the posts that you do!
Thank you for the recipe!!!!!! Looks like my family would eat this dessert up!
Blessings, Linda
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