I had a pretty shitty weekend. I was sick on Saturday and just felt blah yesterday. I don’t think it helped that we didn’t leave the apartment once this weekend. Well, it helped with gas, I guess.
I woke up today with my snuggly little toddler clinging to me. Apparently she came in last night sometime and didn’t bother to wake me up. She was so chipper today that she really lifted my spirits. Not feeling crafty today, I asked if she wanted to help me make an eclair cake… of course!
1 Box of Graham Crackers (honey flavored)
1 tub of Whipped Cream
1 Box Instant French Vanilla Pudding Mix (plus 2 cups of milk it calls for)
1 tub of Chocolate Frosting
Make instant pudding according to box instructions. Mix in whipped cream and stir until thoroughly combined.
In the bottom of a 9×13 pan, lay out graham crackers. It usually takes 1 of the 3 packs inside the box. I had a single square left over.
Pour half of the pudding/whipped cream mixture over crackers, spread to cover.
In the end, it should be layered like this (bottom – up):
graham crackers, pudding mixture, graham crackers, pudding mixture, graham crackers, chocolate frosting
Cover and refridgerate all day. The longer you let it sit, the better it will be. The graham crackers really need to soften up for it to be “eclair”-ish.
Sorry about your waistline!!