The Eclair Cake Never Gets Old!

I've been making this recipe for over 25 years. My dear friend Kathy was the person who introduced me to this delicious and easy refrigerator cake. She used to make it for family BBQ's and birthdays. There were always 2 staples at the parties at Kathy's house The Eclair Cake and something her sisters and mom called Orange Fluff. I'm not sure what besides orange Jello was in the Orange Fluff but it was different and tasty. I miss Kathy everyday but I know she is always looking down from Heaven with her beautiful smile. When I make The Eclair Cake I always smile and think of Kathy. As for the Eclair Cake, that became an instant hit at my house. I started making for my family parties which has led to Linda you're making The Eclair right. . . . yes I will make The Eclair. Yes we call it The Eclair. Now you may ask what makes this cake so special? I find the simplicity and the fact the longer it is refrigerated this cake becomes absolutely irresistible. Simple ingredients vanilla instant pudding, milk, graham crackers, Cool Whip, and a can of chocolate frosting make this the most delicious refreshing anytime cake!

A 13" x 9" bake and take pan with the lid is what I use to bring The Eclair to someone's home. Best part there is NO BAKING!!! You do need to let your Cool Whip thaw I put it in the fridge the day before I'm making The Eclair. You will need a large mixing bowl and a measuring cup and that is it! Leave The Eclair in the fridge for at least 8 hours but make it the night before so the graham crackers soften just enough that you think you"re eating an eclair.!

Look at those layers of deliciousness! Anyone who has tasted The Eclair love the layers and they can't believe that graham crackers are layered between the pudding. It actually tastes like pastry dough, I know its crazy! They become softer as the cake sits in the refrigerator. And the tub of frosting just adds enough chocolate gooey-ness to the Eclair.

The scenario at my house when my kids lived home. . . . Who was going to have the last piece of the Eclair. Well it was usually the one child that came home from school first, unless their dad got home first! Below you will find this wonderful recipe. I hope your family enjoys it as much as mine has and still does!

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The Eclair

13 x 9 pan 2 small packages Jello Vanilla instant pudding

3 1/2 Cups Milk (I use whole milk) 1 Box Graham Crackers

1 8 oz tub Cool Whip Thawed 1 Can Chocolate Frosting (not whipped)

In large bowl mix 2 pudding packages and 3 1/2 cups milk with a whisk until completely blended then put in refrigerator for about 5 to 10 minutes or until pudding has thickened and set. Take the Graham crackers from the package, place them on the bottom of the 13 x 9 pan you can break them to fit along the sides of the pan. Now mix the thawed cool whip with the pudding gently fold it into the pudding with a spatula. Once that is mixed take about half of the pudding mixture and spread it over the graham cracker. Open the next package of graham crackers place them on top of the pudding layer. Again break them into pieces to cover to the sides. Now add the rest of the pudding mixture on the graham crackers. Add your final layer of graham crackers. Once all the pudding is covered open the can of frosting and remove the foil cover place in the microwave for 30 seconds. After 30 seconds take the frosting and use a small spatula and stir until it is smooth and gooey. Then pour the frosting over the entire top of the cake. Make sure all of the graham crackers are covered. Place lid on the cake put in the refrigerator for at least 8 hours or over night. Cut into slices to serve. Makes about 16 small servings or 12 larger servings.