Fantastic. All Time FAVORITE & So EASY: Eclair Cake.

Oh. My. Gosh.

Don't even get me started on this cake.

Seriously.

No...

I mean...

SERIOUSLY. 

I don't know what it is about this recipe but, I go ga-ga for this dessert. Ga-ga to "Lady" proportions. That is how over the top my love for this recipe is. Sure it may look like a hot mess but, its delicious, spoon cake. You know? A dessert that can only be served with a spoon and eaten with one as well? Soft, creamy, yummy, goodness?

And the thing is, this recipe is so straight forward, so DISGUSTINGLY easy, that it really shouldn't even count as a recipe. Just throwing things together.

Which... I suppose is technically what a recipe is.

Anyway, back to the point I was trying to make. This "cake" is layers of a pudding whip, graham crackers, and then chocolate topping. It may not be much to look at but, when properly combined and layered, everything becomes a kind of pudding, soft to the spoonful, that tastes exactly like a chocolate eclair.

Except, unlike an eclair, this treat is exceptionally low fat.

THAT my friends is a beautiful concept.

Since most of the ingredients are "cool whip" and "graham crackers"- by buying the fat free or low fat versions, you cut calories without cutting taste.

Once everything is combined, I swear you won't notice.

Make and enjoy :)

Eclair Cake:

-1box of graham crackers,

-2 small pkgs. french vanilla pudding

-3 1/2 cups milk

-8 oz. cool whip

then....

The Ingredients 4 the topping for the eclair:

-1 1/2 cups powdered sugar,

-2 envelopes unsweetened chocobake

-2 tsp. light corn syrup

-1 tsp. vanilla

-3 TBLS milk

-3 TBLS melted butter

Mix together with beater. (If you cannot find chocobake, you can melt chocolate yourself. Or if you want to skip the work altogether, a can of chocolate icing, heated in the microwave to easily pour over the cake, will work nicely!)

Directions:

Make the pudding less 1/4 milk per box = 3 1/2 cups milk

fold cool whip in pudding.

Butter the bottom of a 9 by 13" pan

Line the pan with graham crackers on the bottom.

Pour 1/2 of the pudding mix over the graham cracker.

add another layer of graham crackers,

then the rest of the pudding.

Top with another layer of graham crackers.

Make frosting and pour over that,

then refrigerate overnight for the best combination/blending.

If you can't keep it uncut overnight (I rarely can!) give it at least 3 hours to go soft.

Originally from our dear family friend, Pam Bassi! Enjoy :)