Graham Cracker Chocolate Eclairs
Fresh-from-the-bakery eclairs are divine. Too bad you actually have to leave the house to get them. Skip the trip and bake up your own easy version with graham crackers and pudding mix.
- 2 sleeves of graham crackers
- 2 packages (3-oz) instant vanilla pudding
- 3 cups milk
- 1 (8-oz) container of whipped topping (like Cool Whip), thawed
- 1 can of chocolate frosting
Make a single layer of graham crackers in the bottom of a 9" x 13" cake pan.
Mix the milk and pudding mix together in a large bowl.
Stir in the whipped topping.
Spread half of the pudding mixture on top of the layer of graham crackers.
Add another layer of graham crackers and spread the remaining pudding mixture on top.
Cover with a final layer of graham crackers.
Remove the lid and foil lining from the frosting and microwave the whole can for 30 seconds to a minute, until the frosting is thin enough to pour, stirring halfway through.
Pour the frosting onto the top layer of graham crackers and spread evenly.
Refrigerate for eight hours before serving.
- Change it up by using flavored graham crackers or different pudding flavors.
Submit!
