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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eclair Cake Recipe

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This recipe for Eclair Cake is from The Fisher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (plus 2 crackers) graham or cinnamon graham crackers
2 (3.4 ounces) French Vanilla instant pudding (remove ½ tsp from one of the boxes)
3 ½ cups whole milk
16 oz container cool whip
16 ounces dark chocolate fudge frosting
Directions:
Directions:
Spray a 9 x 13 inch pan with non-stick cooking spray on the bottom and lightly on the sides.

Mix pudding and milk using either a mixer with a whisk attachment or a mixing bowl and whisk. Check to make sure that all pudding mix is incorporated and has begun to thicken.

Fold in the Cool Whip until it is fully incorporated and there are no white and yellow swirls. The mixture should be fully yellow and uniform.

Layer graham crackers along the bottom of the pan covering the entire bottom to the edges.

Divide the pudding mixture in half.

Spread the first half of the pudding mixture on top of the first graham cracker layer until covered. Do you best to get each layer as level as possible.

Lay down the second layer of graham crackers on top of the pudding layer to all edges.

Spread the last of the pudding mixture over the second layer of graham crackers.

Lay the third and final layer of graham crackers to the edges. (They have change the number of crackers in the box since the recipe was created. You need a few crackers from a second box to make this recipe.)

Place the dark chocolate fudge frosting into a microwave safe bowl. Microwave for 30 seconds, remove and stir. Place the bowl back into the microwave for another 30 second, remove and stir to remove any lumps, the frosting should be fully melted.
Immediately pour the frosting onto the top layer of graham crackers and spread gently to the edges. Give the whole pan a gentle shake back and forth for a few seconds to level out the layers.

Cover in saran wrap and chill in the refrigerator for 10 hours or overnight. This will soften the graham crackers.

Remove the dessert from the refrigerator 15-20 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes. 10+ hours chilling.

 

 

 

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