Eclair Cake

Ingredients:

Filling: 

·                     2 (3.4 oz) packages vanilla instant pudding mix (dry)

·                     3-1/2 cups whole milk

·                     12 oz. cool whip

·                     1 box of graham crackers

Frosting:

·                     6 Tbsp. butter

·                     6 Tbsp. milk

·                     6 Tbsp. cocoa

·                     1 cup powdered sugar

Directions: 

1.             Blend milk and vanilla pudding mix for about 2 minutes.

2.             Fold in cool whip.

3.             In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.)

4.             Pour half of the pudding mixture on top of graham crackers and level.

5.             Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.)

6.             Put the second half of pudding mixture on top and level.

7.             Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)

8.             FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together.

9.             Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.)

10.          Pour frosting over top of graham crackers and smooth out nicely.

11.          Refrigerate for at least 8 hours.

While it does take a long time to set up, it is actually a really easy dessert. I hope you love it just as much as I do!