One of my favorite parts of writing this blog is when my friends call and ask for recipe recommendations. While I never claim to be an expert on cooking, it makes me feel like my contribution to the food blogging community has value. I am grateful that you trust me enough to take my recommendation on a recipe and that you take the time to prepare the recipes I’ve shared.
My brother and his wife are frequent entertainers. I love getting texts from my sister-in-law requesting recipe ideas because not only does she usually make what ever dish I recommend, she sends along a picture of the dish once she’s made it. I appreciate her thoughtfulness and love that she takes the time to share her creations with me.
One of the first recipes I ever shared with her was a recipe for Eclair Cake. I’ve lost count of how many times I made Eclair Cake in my kitchen and I know that Megan has made it just as often as well.
I originally discovered Éclair Cake on My Baking Addiction. It was one of the first recipes that I ever made from a blog. The ease and success of this cake lead me to seek out other food blogs, which lead to more new recipes to try. My Baking Addiction started my love affair with food blogs, which eventually lead me to write a blog of my own.
With the holidays quickly approaching, this is a great recipe to add to your repertoire. A simple custard is made by combining milk, pudding mix and cool whip. This mixture is layered between graham crackers and then topped with melted chocolate frosting. I think it’s best after sitting in the fridge overnight. Every time I make this Eclair Cake, friends request the recipe. It’s a crowd pleasing recipe that is perfect for entertaining.
ingredients
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed?
3 cups milk?
1 (16 ounce) package graham cracker squares?
1 (16 ounce) package prepared chocolate frosting?
instructions
- Combine pudding mix, whipped topping and milk in a medium bowl. Thoroughly blend with a spatula until completely incorporated.?
- Lay a single layer of graham crackers on the bottom of a 13×9 pan. Spread half of the pudding mixture over the crackers then top with another layer of crackers. Spread the second half of the pudding mixture on those graham crackers then top with a final layer of graham crackers.?
- Melt packaged frosting in microwave for 30 seconds. Pour evenly over the top layer of graham crackers making sure to cover the whole cake up to the edges of the pan.?
- Cover and refrigerate at least 4 hours (overnight preferred) before serving.
Recipe from My Baking Addiction