|Image from Kraft|
This is so easy.
This is an old recipe.
Those two statements have nothing in common.
It's beginning to turn "Sprummer" around here.
It's during "Sprummer" that I start thinking about new and different recipes.
Maybe even a recipe that I haven't made in awhile.
Last night, I opened some cool whip and used about 2 TBSP.
Now, I have an entire container of cool whip.
That bugs me.
What am I going to do with all that cool whip?
I have no plan.
Well, I didn't have a plan.
Now I do.
Actually, I've executed my plan.
That's why I'm posting this recipe.
This is low fat, easy, cool, and no-bake.
What can better than that?
I'll tell you!
If someone else makes it for you!
And cleans up after you!
And tells you you're pretty.
But in case that isn't happening today around your house, you're not alone!
It's not happening here either!
Chocolate Éclair Cake
1 box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 cups milk
1 (8-ounce) container frozen whipped topping, thawed
1 container chocolate frosting OR 1 jar hot fudge sauce, warmed
Line a 9 X 13 pan with whole graham crackers. I used a 9 X 9 pan because I wanted it thicker.
In bowl mix pudding with milk and about 2 tsp. of vanilla. Beat at medium speed for 2 minutes. You can also use a whisk and your muscles. Instant pudding sets up quick. Fold in the whipped topping.
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Because I used a smaller pan, I was able to do 3 layers of crackers/pudding, ending with the crackers, giving actually 4 total layers of crackers.
Spread either the warmed chocolate frosting OR the hot fudge sauce over the top layer of crackers, spreading out smooth. I used hot fudge sauce because I didn't have chocolate frosting. Needless to say, we were not disappointed!
Refrigerate 6-12 hours.