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Tuesday, December 14, 2010

Eclair Cake

For years I heard people talk about the "infamous" Eclair Cake but I was never introduced to it (gee friends...thanks for sharing the goods, right?!) . I imagined it being something that took many hours to make...along with the many dishes and the dreaded clean up. THEN one day I was hunting around in my recipe books for something yummy to make and lo and behold, there it was, the recipe for "Eclair Cake". I decided to read through it and "dream about" making it someday when I had hours of time and wanted to torture myself with the added WORK. Much to my surprise it didn't sound difficult or time consuming at all, I had all of the ingredient so I whipped one up right then and there....AND I have been making it ever since. Its DIVINE and DELICIOUS all that same time! My favorite time to eat it is for breakfast...I know, thats so bad...but it's so good at the same time! Everyone has to break the rules sometimes...just a little bit...sneak some for breakfast, it will make you feel like a kid again (you know, back to the days when a 1/2 dozen cookies and a glass of milk counted as "the most important meal of the day"...and it was okay as long as mom didn't catch you). Everyone has to have at least one foody downfall...I have plenty more, but this is one that is right at the top of my list. Now you can enjoy this amazing and awesome treat, if you haven't tasted it already...and remember that "I" being the good friend that I am, shared this wonderful recipe with you...unlike some of my friends who didn't share it with me (*wink*), you won't have to stumble across it only "having heard about it"...now you have the recipe right at your finger tips and you can whip it up any time you want...you won't regret it thats for sure!


Eclair Cake
1 box graham crackers (any brand will work)
**3 small boxes INSTANT vanilla pudding
1 8 oz. container frozen whipped topping (like cool whip)
3 1/2 c. cold milk

Spray a 9x13 pan with pan coating. Layer the bottom of the pan with graham crackers.

Mix pudding with milk until thick. Fold in the frozen whipped topping. Pour half the pudding mixture over the graham crackers that you have layered in your pan. Spread until all the crackers are covered. (This takes a little patience and time so that the crackers don't get pulled up with the pudding as you're spreading. I sort of "pat" and "spread" with my spoon). Add another layer of graham crackers. Pour the remainder of the pudding on top of the graham crackers then add one more layer of graham crackers. Refrigerate over night or for at least 6-8 hours. It tastes best the longer it sits. Some people like to frost theirs with a thin layer of warm chocolate frosting and a dollop of frozen whipped topping, but as you can see from my picture...I like mine AS IS...YUM...but if you like chocolate frosting you might like yours that way. Just use the canned frosting from the store, warm it in the microwave until its soft. Pour on your top layer of graham crackers and refrigerate. Serve with a dollop of frozen whipped topping just before eating.


**I love the vanilla pudding, but I have also used the "cheesecake" flavor as well and I think I love it just as much if not more. I have also used the "sugar-free" pudding and it makes up wonderfully...so ENJOY no matter which way you make it.

Happy Cooking~
Julie

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