It is a favorite because it is made ahead of time and it is fun for kids to make.
This cake also makes a fun St. Patrick's Day dessert by sprinkling a few drops of green food coloring into the pudding.
Make this recipe a day ahead of time and place it in the refrigerator. When it is time for the party you will have a delicious pudding cake where the graham crackers have softened into a wonderful eclair crust topped with chocolate frosting.
The kids will be very excited that they created such a yummy dessert!
|Layer graham crackers on top of pudding|
1 large box vanilla instant pudding (5.1 oz)
2 1/2 cups cold milk
1 8-oz container Cool Whip non dairy topping, thawed
1 container of chocolate frosting
Green food coloring and sprinkles, if desired
In a large bowl whisk together the pudding and milk. Stir in about 7 oz of Cool Whip (save the rest to spoon onto the top of each piece when it is served).
Mix a few drops of green food coloring into the pudding to create the desired shade.
Place a layer of graham crackers into the bottom of a glass dish. I use a 7x11 dish. It is the perfect size for having a little pudding left over for the kids to taste while they are making the eclair cake.
Gently pour the pudding mixture into the pan. Do not disturb the graham crackers in the bottom of the dish.
Place another layer of graham crackers on top of the pudding.
Spread a thin layer of chocolate frosting on top. Once again, be careful with the layer of graham crackers. TIP: the frosting will spread easier if it is slightly warm.
Cover and place the cake in the refrigerator overnight.
|For variety make individual servings in small glasses|