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Eclair Cake

Eclair Cake


1 box graham crackers
2 packages instant French vanilla pudding
3 cups cold milk
1 carton cool whip
1 can prepared chocolate icing


Spray a 9 x 13 inch pan with Pam.
Lay one layer of graham crackers to cover bottom of pan.

Mix with electric mixer at high speed:
2 packages instant pudding and 3 cups milk.
Fold in cool whip.

Place half of the pudding mixture on the graham crackers.
Cover with another layer of graham crackers and then the second half of the pudding mixture.
Place a third layer of graham crackers on top of pudding mixture.
Refrigerate at least one hour, or until set.

Ice with chocolate icing.
Refrigerate overnight or for 24 hours.

Slice through all layers and serve in small pieces.
Keep remainder refrigerated.

Note: This dessert is very rich, and probably one of our favorites. I usually make it for John’s birthday instead of cake. Regular vanilla pudding works fine if you can’t find French vanilla.

Also, I’ve used light and fat free cool whip, plus skim milk and sugar free pudding before and it works fine.

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