Eclair Cake
Ingredients
- 2 small boxes (3.4 oz.) Instant French Vanilla Pudding
- 2 and one half cups skim milk
- 16 oz. Cool Whip Lite (thawed)
- 1 box (1 pound) Reduced Fat Graham Crackers
- 1 tub of Betty Crocker Sour Cream Chocolate Icing
Instructions
- First spray the bottom of a 9 x 13 pan with non-stick spray then put down a single layer of graham crackers (you may have to cut them to fit)
- Next mix the pudding and milk, when it starts to thicken fold in the Cool Whip
- Spread one half of the pudding mixture onto the crackers then add another layer of crackers (repeat)
- Frost the top layer of crackers using all of the icing
- Refrigerate overnight or at least four hours
Notes
For those of you that are in other countries or might not otherwise know, Cool Whip is prepared whipped topping that is sort of like whipped cream but not as rich
Graham crackers are very thin cookies made with graham flour and coated with cinnamon
If you cannot find Graham crackers that use you favorite cookie that most resembles this description
Betty Crocker Icing is prepared cake frosting
If you cannot find prepared frosting then feel free to make your own sour cream-based frosting