The Easiest eclair cake!



° 2 (3.5 oz) kg. Instant vanilla pudding mix

°1 bowl (8 ounces) frozen whipping cream

°3 C milk

° 1 pkg Graham cracker box

°1 (16 oz) pkg Prepared Chocolate Frost


Step 1: In a medium bowl, add milk, whisk, and pudding mix. My heart even blends well.

Step 2: Add the graham cracker tins to the bottom of a 13′*9′ baking pan.

Step 3: Spread 1⁄2 of the pudding mixture over the cookie layer.

Step 4: Add another layer of biscuits on top of the pudding mixture.

Step 5: Spread the rest of the pudding mixture over the biscuits.

Step 6: Place the remaining graham cracker pieces on top of everything.

Step 7: Completely Freeze the Cake.

Step 8: Put the cake in the refrigerator for 4 hours until it cools down.

Enjoy !!

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