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Friday, May 16, 2008

Graham Cracker Eclair "Cake"

Graham Cracker Eclair "Cake"

Ingredients:
15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting

Directions:
ARRANGE 10 of the graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Beat milk and dry pudding mix with whisk 2 min. Let stand 5 min. Stir in whipped topping.

SPREAD half of the pudding mixture over graham squares in pan; top with 10 of the remaining graham squares and remaining pudding mixture. Cover with remaining graham squares.

REFRIGERATE at least 3 hours. Spread with frosting just before serving.

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