I love eclair’s and really who doesn’t? They’re light and the filling squirts into your mouth, its amazing. My sister showed me this cake a while ago, she wanted to make it but since she never got around to making it I decided I’d take a stab at it.
It turned out really easy to make and surprisingly better the next day.
Here’s my layering in action. I mean you just layer graham crackers and pudding, how easy is that?
We made our own frosting. I buy the premade stuff maybe once a year if not once every two years. I saw ‘we’ but I should say my husband. He’s the best poor man’s chocolate frosting maker. No, he really is. We had a competition once to see who could make the best and he did. If he only knew then that now he’d have to always make it he probably would have thrown the competition.
1 package graham crackers
1 (3 oz.) box vanilla pudding
1 1/2 cup milk
1 (8 oz.) container whipped topping
1 (8 oz.) container premade frosting (optional)
Mix vanilla pudding and milk together, place in refrigerator until thickened. Add whipped topping to pudding until incorporated.
Break graham crackers in half and place them on the bottom of an 8×8 pan. Put on a layer of pudding mixture. Continue until you’re out of pudding mixture. (I suggest making the pudding mixture layer thick. I made mine thin and thought it would have tasted better with less layers)
On top of last layer of graham crackers put on premade frosting or a chocolate homemade frosting of your choice.
I made this for an 8×8 because I wanted a dessert but I didn’t want to have to eat it all myself over the next week. If you want you can double the recipe and put it in a 9×13 pan.