Eclair Cake

 It's best to make this dessert the day before you need it or at least 8 hours before.   It's also super easy to make.  I do make my own cool whip and it even makes it better. 

 

ECLAIR CAKE

(serves 12-16)

Cake Ingredients:

*1 (16 ounce) box graham crackers

*2 (3.25 ounce) boxes instant French vanilla pudding

*3 1/2 cups whole milk

*1 (8 ounce) container cool whip, thawed

Topping Ingredients: (I like to double the topping recipe)

*1 1/2 cups powdered sugar

*1/3-1/2 cup unsweetened cocoa

*3 tablespoons butter, softened

*1/3 cup whole milk

*2 teaspoons light corn syrup 

*1 teaspoon vanilla extract

Cake Directions:

~Layer a single row of graham crackers in the bottom of a 9x13 inch baking dish.

~In a large bowl, whisk together 2 (3.5 ounce) boxes French vanilla pudding and 3/12 cups whole milk until mixture thickens and is lump free.

~Fold in 1 (8 ounce) container of thawed cool whip until well incorporated.

~Pour half of the mixture over the graham crackers, and spread it until it coats all the crackers.

~Layer another single layer of graham crackers over the pudding mixture.

~Spread the remaining pudding mixture evenly over the graham crackers.

~Layer one more singe layer of graham crackers.

Topping Directions:

~In a large bowl, whisk together 1 1/2 cups powdered sugar, 1/3-1/2 cup unsweetened cocoa, 3 tablespoons softened butter, 1/3 cup whole milk, 2 teaspoons corn syrup, and 1 teaspoon vanilla extract until well mixed and no lumps.

~Gently spread evenly over graham crackers.

~Cover with plastic wrap and refrigerate overnight or for at least 8 hours.