Easy Eclair Cake
So fabulous! The longer it sits in the fridge, the better it tastes!
Yield
14 servingsPrep
5 minCook
4 1/12 hrsReady
4 1/6 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.5 | ounces |
vanilla extract
instant |
|
| 8 | ounces |
whipped topping, sugar-free
frozen |
* |
| 3 | cups |
milk
low-fat or non-fat |
|
| 16 | ounces |
graham crackers/wafers
squares |
|
| 16 | ounces |
chocolate frosting
prepared |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 101.2 | ml/g |
vanilla extract
instant |
|
| 231.2 | ml/g |
whipped topping, sugar-free
frozen |
* |
| 7.1E+2 | ml |
milk
low-fat or non-fat |
|
| 462.4 | ml/g |
graham crackers/wafers
squares |
|
| 462.4 | ml/g |
chocolate frosting
prepared |
Directions
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining pudding mixture.
Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan.
Cover, and chill at least 4 hours before serving.
