Éclair Pudding Cake

This is a delicious alternative to the Icebox Pudding Cake. It’s simple to make, and sets up in the refrigerator overnight. Top with melted frosting for the “éclair” effect.


2-3.9 oz. Boxes of Vanilla Jello Pudding Mix (Not Instant)
4 Cups of Milk
Graham Crackers
1 16-oz. Can Dark Chocolate Fudge Frosting (Betty Crocker)

In a large pan over medium heat, combine the vanilla pudding mix with the milk and prepare per the package instructions. Remove the pudding from the stove. In an 11×17 pan, spoon a layer of vanilla pudding on the bottom of the pan. Layer the graham crackers on top. Repeat this layering process until you reach the top of the serving pan, ending with the graham crackers on top. Separately, remove the top from the fudge frosting can and make sure all aluminum seal has been removed. Place the frosting in the microwave for approx. 30 seconds and stir. Microwave in 30 second increments until the frosting is just melted. Pour the frosting on top of the last row of graham crackers (thickness based upon your preference). Place the dessert in the refrigerator overnight, which will soften the graham crackers and firm up the pudding mixture. The éclair pudding cake will be a sliceable dessert.