Thursday, May 8, 2014

No Bake Eclair Cake

One box graham crackers, any flavor. I used honey flavor. I think I may try chocolate next time.
1 3.4-oz package of Vanilla or French Vanilla INSTANT pudding mix
2 1/2 cups cold milk
1 pint (2 cups) heavy whipping cream, whipped to stiff peaks
1 tub chocolate cake frosting

Whip cream to stiff peaks stage and set aside in fridge.
Make pudding with 2 1/2 cups cold milk. Set in fridge for 30 minutes.
Fold together whipped cream and pudding.
In a 13x9 pan line bottom with a layer of graham crackers, use a serrated knife to cut them to fit, if needed.
Use half of the pudding mixture on top of graham crackers. Smooth out.
Place another layer of graham crackers on top of pudding layer. Cut any to fit if needed.
Use last of pudding mix and smooth out.
For last layer of graham crackers make sure you use the "FLAT" side of the cracker facing up (so you can see it). Cut any if needed.
Take lid and foil off of frosting tub.
Microwave for 20 seconds, stir well.
Pour over graham crackers and smooth to the edges of pan.
Cover with plastic wrap. My pan comes with a snap on lid.
Refrigerate over night.
Cut and serve. Enjoy!!