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Milk 3 c Vanilla pudding mix 2 (3.5 oz) Whipped topping 1 (8 oz container) Graham cracker squares 1 (16 oz pkg) Chocolate frosting 1 (16 oz pkg) Mix milk, whipped topping & pudding mix. Add graham crackers, spread pudding mixture, repeat. Top with frosting, chill for 4 hours. Serve & enjoy! #EclairCake #Dessert #GrahamCrackerDelight
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Chocolate Eclair Cake
Chocolate Eclair Cake ☑️Ingredients: 2 cups all-purpose flour 1 cup unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 1 cup granulated sugar 1 cup buttermilk 1 teaspoon vanilla extract 1 cup chopped hazelnuts, toasted 1 cup semisweet chocolate chips ☑️☑️You can find the full recipe with all the prep details on my Facebook. Happy cooking!
No-Bake Lemon Eclair Cake
Ingredients: 1 box graham crackers (14.4 oz) 2 boxes instant lemon pudding (3.4 oz each) 3½ cups milk 1 container Cool Whip (8 oz), thawed 1 can lemon frosting (16 oz) Directions: Prep a 9x13 pan with cooking spray. Line the bottom of the pan with a layer of graham crackers. In a medium bowl, mix the instant lemon pudding with milk. Beat for 2 minutes until smooth. Fold in the thawed Cool Whip. Spread half of the pudding mixture over the graham crackers in the pan. Add another layer of graham crackers on top, followed by the remaining pudding mixture. Add one final layer of graham crackers on top. Warm the lemon frosting in the microwave for 30-40 seconds until pourable. Pour evenly over the top layer of graham crackers. Refrigerate for at least 12 hours. Slice and serve chilled.
