Éclair Cake

Ingredients 3 cups milk 1 (8 ounce) container frozen whipped topping, thawed

2 (3.5 ounce) packages instant vanilla pudding mix 1 (16 ounce) package graham cracker squares 1 (16 ounce) package prepared chocolate frosting

Instructions Compile every component. In a medium bowl, thoroughly mix the pudding mix, milk, and whipped topping.

Place squares of graham cracker in a single layer on the bottom of a 9 by 13-inch baking pan.

Sprinkle half of the pudding mixture evenly over the crackers, then add another layer of crackers and pudding mixture on top. Add one last layer of graham crackers on top. After covering, chill for half an hour.

Cover the cold cake with frosting, extending it to the pan's edges. When serving, cover once more and refrigerate for at least 3 1/2 hours.

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