Ingredients
– 2 packages (3.4 oz each) instant vanilla pudding mix
– 3 cups milk
– 1 container (8 oz) whipped topping, thawed
– 1 package (14.4 oz) graham crackers
– 1 container (16 oz) chocolate frosting
– Optional: chocolate shavings or sprinkles for garnish
Equipment Needed
– 9×13 inch baking dish
– Mixing bowls
– Whisk or electric mixer
– Spatula
– Measuring cups and spoons
Step-by-Step Instructions
To start, gather all your ingredients and equipment—this makes the process so much smoother! In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until well blended and thickened. This pudding is the heart of the eclair cake, and oh boy, does it smell heavenly! Once it reaches that perfect creamy consistency, fold in the thawed whipped topping gently; I like to take my time with this step so that my mixture remains light and airy. (See the next page below to continue steps…)