Eclair Cake

Ingredients

• 2 (3.5 ounce) 99.22g packages instant vanilla pudding mix
• 1 (8 ounce) 226.796g  container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) 463.592g  package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. 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.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Crust

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs
• 1/2 teaspoon vanilla

Filling

• 1 (6 ounce) box instant vanilla pudding
• 8 ounces cream cheese, softened
• 3 cups milk
• 12 ounces whipped topping
• 1/2 cup chocolate syrup

Directions:

1. 1
   CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
2. 2
   Spread in a greased 9 x 13 pan.
3. 3
   Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
4. 4
   Let cool.
5. 5
   FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
6. 6
   Pour mixture over cooled crust.
7. 7
   Spread whipped topping on top.
8. 8
   Drizzle with chocolate syrup.
9. 9
   Refridgerate at least one hour.

Ingredients

• 1 (14.4-ounce) box honey graham crackers (see Tip)
• 2 (4-serving) packages French vanilla instant pudding mix
• 3 cups milk
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (16-ounce) container ready-to-spread chocolate frosting

Instructions

1. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.
    
2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.
    
3. Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill.

Tip

One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert.

Substitute Marie biscuits/Arrowroot/granita or any digestives for graham crackers

Substitute frozen whipped topping for whipped cream with sugar and vanilla or add a bit of instant pudding to whipped cream to hold it's shape.  Or this recipe .....

1 teaspoon unflavored gelatin (from a ¼-ounce envelope)

2 tablespoons cold water

2 cups whipping cream

½ cup confectioners' sugar, or to taste

Off heat, in the top of a double boiler or a bowl that can fit on top of a saucepan, sprinkle gelatin over water and let sit for 5 minutes. Place over a pot of simmering water and stir until gelatin dissolves. Remove from heat and set aside to cool briefly.

In a large bowl, using an electric mixer, beat cream until foamy. Add sugar a tablespoon at a time until cream is of desired sweetness and soft peaks just begin to form. Add the gelatin mixture and continue beating until cream is of desired consistency.