Éclair Cake
Éclair Cake
Equipment
- 13 x 9-inch glass baking dish
Ingredients
- 2 small packages instant French vanilla pudding
- 3 cups sweet milk
- 8 ounces Cool Whip
- graham crackers
- Betty Crocker fudge frosting
Instructions
- Combine the pudding and milk; stir.
- Fold in the Cool Whip.
- Line a 13 x 9-inch glass baking dish with graham crackers.
- Spread half the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remainder of the pudding mixture over the crackers.
- Topping: add another layer of crackers. Spread each one with Betty Crocker fudge.
- Refrigerate 48 hours.
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