April's StoryWho doesn't like eclairs? Thanks to my sister--in-law for this great idea.
3 oz package french vanilla instant pudding
9 oz cool whip
box graham crackers
frosting for top of cake:
cocoa, unsweetened powered
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1Butter 13by9 inch pan. Line bottom of pan with graham crackers. Mix pudding with milk then fold in cool whip. add half the pudding mixture on top of the graham crackers, add another layer of graham crackers then remaining pudding mixture and once again another layer of graham crackers.
2To make frosting put all ingredients into pan and bring to boil. Boil one minute, and remove from heat. Add vanilla beat until spreadable. Top cake with frosting. Must be kept in refrigerator.
About this Recipe
Linda Kaldor mthrfudger - Apr 12, 2012
I have made this one many times and it is an awesome cake. It's a very easy recipe and to make it even easier I don't make my chocolate frosting from scratch I buy a container of chocolate frosting and I microwave till it is pourable. I do it in small increments so as not to burn it. I then pour it on top so it covers the whole top and is nice and smooth. Refrigerate and eat. Thanks April for reminding me about this one.
April Alvarez peaches58 - Apr 13, 2012
Oh thats even eaiser, I love it!!!
Laura Darragh Laulee - Jul 11, 2012
Hi April; You have another great recipe..But I have a question for you..Do the graham crackers get soft? It seems everytime I try to do a recipe with graham crakers, they never soften up...Thanks for recipe keep it up Girl..
April Alvarez peaches58 - Jul 11, 2012
Yes they will get soft.
Millie Johnson BISCUITMAKR - Aug 13, 2012
Laura, I make mine the same way , but a day ahead so the graham crackers are always soft.
April, this is one of my all time favs! I used to make it when I had a diner and always ran out, no matter how much I made! lol