Recipe is perfect for potlucks or make ahead type things - you have to give it at least 10 hrs (to overnight) to sit before eating. Basically the longer it sits the better it is.
Instant pudding - Make it on the thicker side (pie filling instructions on box, not pudding ones)
Cool Whip
Graham Crackers
Icing
Ok, so this is one of those no measuring things. You can't mess it up, truly. And if you're out of cool whip, make it with just the pudding. Still delicious. For a Faux Eclair taste, use vanilla pudding and chocolate icing, for variety and a yummy twist, use chocolate pudding and vanilla icing!
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| Line the bottom of the pan with graham crackers. Depending on the size of your pan will determine how many you need. This is 9x13 |
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| Make pudding and stir in some cool whip. I added about this much |
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| spread the cool whip over the graham cracker base, and then cover with another layer of graham crackers. Make sure all pudding is covered. My pan flutes out a little, so I need more crackers on the top than on the bottom. You have to cut them sometimes to fit. |
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| Make your own buttercream, use your leftover stuff, or use store bought stuff, it doesn't matter. I melted this for about 45 seconds in microwave so it would pour and spread easily (didn't use whole container - a little more than half) |
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| Done. Cover and refrigerate for a minimum of 10 hrs. This will taste amazing leftover, and over and over! |
This is one of Brent's favorite desserts. Tastes so good, & pretty easy to make.
ReplyDeleteyou add the cool whip right into the pudding? I always have put on a layer of pudding, then a layer of cool whip. I also substitute whipping cream.
ReplyDeleteoptions!! Yes, I stir mine right in, but layers would work too!
ReplyDelete