Pistachio Éclair Cake

This Éclair Cake is a great no bake summer dessert.  You can use pistachio as directed or play around with other pudding flavors.

Éclair cake

This cake needs to be prepared 12 hours in advance.  It needs to be refrigerated overnight

You will Need

  • 1 box graham crackers( you will have leftovers)
  • 2 boxes (3.4 ounce) pistachio instant pudding
  • 1- 8oz thawed tub of cool whip.  Full or fat free is fine, (I use fat free)
  • 2 ½ cups milk, (I use skim)
  • 1 can chocolate frosting

Directions

Mix pudding, thawed cool whip and milk in large bowl, beat with whisk until smooth

In a 9X13 ungreased pan, layer graham crackers to cover the bottom

On top of graham cracker layer gently spread half of pudding mix. Careful not to move crackers.  ( I put dollops of mix in many areas to make spreading of mix easier)

Layer another row of graham crackers, add last half of pudding mix.

Layer final layer of graham crackers.

On top of graham cracker layer put a tub of chocolate frosting, again careful not to move crackers.  You may want to microwave frosting 20 seconds to make it easier to spread.

Cover with plastic wrap and refrigerate 12 hours or overnight.

Cut into slices.

Enjoy!!!

Rae

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5 thoughts on “Pistachio Éclair Cake

  1. Pingback: Great Recipes this Week! | Recipes and Ramblings with the Tumbleweed Contessa

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