Eclair Cake

 

My mom has been making this cake for my family as long as I can remember. The first time Jason tried it he immediately declared it his favorite thing she has ever made (next to her chicken and dumplings). Per mom’s orders you need to use french vanilla pudding versus regular vanilla for a richer flavor.

This no-fuss dessert is simple to make and requires no baking making it the perfect dish for anyone to try. Who knew something with only 5 ingredients and little prep work could taste so good. To allow for a more “cake” like texture let the cake sit in the refrigerator for several hours or overnight before serving.

Easy!

Serves: at least 12
Ingredients
2 small boxes instant french vanilla pudding
3 c milk
1 8 oz. tub cool whip
1 box graham crackers
1 jar(s) hot fudge topping
1 jar(s) maraschino cherries

Directions
1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy. Line the bottom of a 9×13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth. Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or overnight, for best results.
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