{ Nom Nom Nom }

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!

Finished product. Not exactly perfect or pretty, but believe me, it’ll be gone before anybody notices. LOL


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!!

Related Posts Plugin for WordPress, Blogger...

Similar Posts

One Comment

  1. The eclair cake has been something that my mom and I have been making for years just like your recipe and it is to die for……It is one my favorite recipes to make.

Leave a Reply

Your email address will not be published. Required fields are marked *

Security Question (solve) * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.