MY WATERGATE ECLAIR CAKE

My Watergate Eclair Cake

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Carol Parkhurst

By
@mscarole

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
12-16
Prep:
15 Min
Method:
Blend

Ingredients

  • 2 pkg
    instant pudding, pistachio [sugar-free]
  • 3 c
    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-by-Step

  1. 1. Get out a 9x13 dish and your package of graham crackers.
  2. 2. Whisk the milk and pudding mixes about 2 minutes.
  3. 3. Whisk in 8 oz Cool Whip thoroughly.
  4. 4. Place one layer of graham crackers in the dish.
  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.
  6. 6. Refrigerate 4 hours, preferably overnight.
  7. 7. NOTE: One single layer of grahams need not fit tight, the dessert will be easier to divide.

Printable Recipe Card

About MY WATERGATE ECLAIR CAKE

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy For Kids



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