As a quick recipe Wednesday I'd like to share another fabulous dessert that we were brought in the first weeks after Charlotte's birth. Candy is in our Sunday School class and she brought us a delicious meal that was topped off with one of the best cake's that I've ever had! So, here's her recipe for Eclair Cake! Thanks Candy! It was so good!
Éclair Cake
Makes 12 servings
1 box honey graham crackers
2 (3.4-ounce) packages Vanilla or French Vanilla instant pudding mix
3 cups milk
1 (8oz) container frozen whipped topping, thawed
1 container ready-to-spread chocolate frosting
Preparation
Line bottom of an ungreased 13- x 9-inch baking dish with honey graham crackers. Whisk together pudding mix and milk. Let it set for 5 mins in refrigerator. Fold in whipped topping. Spread half of pudding mixture over graham crackers. Repeat layers with graham crackers and remaining pudding mixture. Top with remaining graham crackers. Heat frosting in microwave for 30-35 seconds. Pour chocolate frosting over graham crackers. Cover and chill 8 hours.
Note:
To lighten, use reduced-fat graham crackers, sugar-free pudding mix, fat-free milk, and fat-free frozen whipped topping.
This sounds super easy and yummy delicious.
ReplyDeleteI'm going to be joining a dinner club when I move to Birmingham. I can't wait to have an outlet to try out all of these recipes!