RCI-DS.001.0222.001
Éclair Cake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Decker Estate in Elmo, Texas in 1999.
Prep20 min
Cook50 min
Total70 min
Servings4
Difficultybeginner
Ingredients
- 14½ ounce
- packages French vanilla instant pudding2 small
- 2 cups
- 8 ounces
- container chocolate fudge frosting1 unit
Method
1
Layer half of the graham crackers in a single layer on the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
2
Whisk the French vanilla instant pudding with 2 cups of milk in a medium bowl until smooth and thickened, about 1-2 minutes.
3
Fold the thawed whipped topping into the pudding mixture until fully combined and no streaks remain.
2 minutes
4
Spread the pudding mixture evenly over the graham cracker layer.
5
Arrange the remaining graham crackers in a single layer on top of the pudding mixture.
6
Spread the chocolate fudge frosting evenly over the top layer of graham crackers, covering completely.
7
Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or until the graham crackers have softened and the cake is set.
120 minutes
8
Cut into portions and serve chilled.