{SO} SWEET! - Eclair Cake

SWEET week continues...

I made this dessert this past weekend...

There's NONE left.

People are asking me how to make it, and I'm stalling. And not because it's a super secret, family-originated recipe.
I'm stalling because it is so simple. So simple, in fact, I almost didn't make it. I spent so few minutes and dollars on this recipe, it didn't feel 'company worthy'.

Simple. Delicious. Cheap and Luxurious all in the same dish.
Didn't know that was possible, did you??

Well, I'm not stalling anymore. Everybody needs to try this. And I bet you already have the ingredients in your pantry!


Eclair Cake
(Adapted slightly from here)

What You'll Need:

Filling:

2 (3.4 oz) boxes vanilla instant pudding 

3 1/2 cups whole milk

1 box of graham crackers

12 oz. whipped cream 

Frosting:

3 Tb. butter

3 Tb. milk

3 Tb. cocoa

1 1/2 cups powdered sugar

Here's How:

1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in whipped cream.

2. In a 9×13 pan, layer the graham crackers to cover entire bottom of pan. (You'll need to cut and shape the crackers to fit nicely around the edges.)

3. Poor half of pudding/wipped cream mixture on top and spread evenly.

4.  Add a double layer of graham crackers to cover pudding mixture.

5. Put the second half of pudding/whipped cream mixture on top and spread evenly.

6. Put the final layer of graham crackers on top with the bumpy side down. (This will help the top look more smooth when you put the frosting on top.)   

7.  For the frosting: Microwave the butter and milk just until melted. Add the cocoa and powdered sugar and whisk together. Pour frosting over top of graham crackers and smooth out nicely.

Refrigerate overnight and prepare to AMAZE!

Before:

After: