This is a simple, delicious dessert I’ve made a bunch of times over the years. Although I normally picture graham crackers as crumbly disasters, once they’ve ‘soaked’ in the pudding mixture for a while they come apart from the main mass forkful by forkful, each individual bite holds together surprisingly well.

See, I wouldn’t lie to you! I would, however, eat straight out of the serving dish…

Ingredients:

• 2 3.5 ounce packages of vanilla pudding mix
• 1 8 ounce package of CoolWhip, thawed (overnight in the refrigerator should be sufficient)
• 3 cups milk
• 1 16 ounce package graham crackers
• 1 tub prepared chocolate frosting

Stir together the pudding mix, CoolWhip, and milk in a large together until smooth.

Lay out graham crackers to cover the bottom of a 9X13″ pan in a single layer. Pour half the pudding mixture over the graham crackers, then lay down a second layer of grahams on top.

Pour the remaining pudding mixture over the second layer of graham crackers, then top with a third layer of grahams.

Microwave the tub of frosting for 20-30 seconds, until pourable. Pour evenly over the top layer of graham crackers. Refrigerate at least 4 hours.

While you shouldn’t have trouble eating it sooner, this stays good for up to about a week – the graham crackers don’t get any soggier after 4 days than after 4 hours, and the pudding mixture never goes weird in that time.

Eclair Cake

From AllRecipes.

• 2 3.5 ounce packages of vanilla pudding mix
• 1 8 ounce package of CoolWhip, thawed
• 3 cups milk
• 1 16 ounce package graham crackers
• 1 tub prepared chocolate frosting

Stir together the pudding mix, CoolWhip, and milk in a large together until smooth.

Lay out graham crackers to cover the bottom of a 9X13″ pan in a single layer. Pour half the pudding mixture over the graham crackers, then lay down a second layer of grahams on top. Pour the remaining pudding mixture over the second layer of graham crackers, then top with a third layer of grahams.

Microwave the tub of frosting for 20-30 seconds, until pourable. Pour evenly over the top layer of graham crackers. Refrigerate at least 4 hours.