Eclair Cake


Serves: at least 12
2 small boxes instant french vanilla pudding
3 c milk
1 8 oz. tub cool whip
1 box graham crackers
1 jar(s) hot fudge topping
1 jar(s) maraschino cherries

1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9×13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results.
Last Step: Don’t forget to share!

Leave a Comment