my watergate eclair cake

Name: MY WATERGATE ECLAIR CAKE
Prep time: 15 min
Yield: 12
Cuisine: American
Ingredients: 2 package(s) instant pudding, pistachio [sugar-free]; 3 cup(s) milk, 2%; 1 1/2 - 8 oz containers cool whip [or 12 oz]; 1 box(es) chocolate graham crackers

(1 RATING)

77 Pinches

Carol Parkhurst

Wilton, NY

Updated on Jul 8, 2013

I MAKE THIS AS A CHANGE TO MY REGULAR PUDDING ECLAIR CAKE.

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prep time 15 Min

cook time

method Blend

yield 12-16 serving(s)

Ingredients

2 packages instant pudding, pistachio [sugar-free]
3 cups milk, 2%
1 1/2 - 8 oz containers cool whip [or 12 oz]
1 box chocolate graham crackers

How To Make my watergate eclair cake

Step 1

1. Get out a 9x13 dish and your package of graham crackers.

Step 2

2. Whisk the milk and pudding mixes about 2 minutes.
Step 3

3. Whisk in 8 oz Cool Whip thoroughly.
Step 4

4. Place one layer of graham crackers in the dish.
Step 5

5. Put one half of the pudding mix on top of the grahams; layer one more row of grahams, then the rest of the pudding mix; then the last layer of grahams; top with some Cool Whip.
Step 6

6. Refrigerate 4 hours, preferably overnight.
Step 7

7. NOTE: One single layer of grahams need not fit tight, the dessert will be easier to divide.
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