Katie Cooks: Eclair cake edition

Time's up on the contest. The winner is posted in the previous post - you all might want to console (or celebrate as the case may be) yourselves with some dessert. A very yummy dessert. And yes, Sissy, you can make it diet friendly. And it still tastes really good. My kids start foaming at the mouth when they find this dessert in the fridge. And the exultations that arose when they found out I made one for their teacher...and one for us...but forgot to take pictures...so it meant yet another eclair cake (or Claire cake according to my girls) to make...well, my ears are still recovering from the high decibel squeals.

Here is what you need:

(Have ya'll noticed that there is a 2lt of Coke Zero in every recipe picture? Still don't need it for the recipe. Unless you'd like to drink it while you put the eclair cake together.)

Just measure out the milk:

(do you all do this with your arms when you measure?)

Add the pudding. I like to use French Vanilla. It just looks prettier. You can use whatever kind you want:

And then the cool whip:

The recipe does not work if you leave out the cool whip. Well, I take that back, it is still yummy. But you wouldn't want anyone outside of your family to have any. It kinda gets soggy and goopy...and does not stay in layers. Not that I have ever done that before. No, not me. I never forget ingredients.

Stir it until it becomes thick.

Add a layer of graham crackers to the bottom of your dish:

You might feel the need to eat some of those graham crackers. Go ahead. You'll have enough.

Add a layer of pudding:

Ummm...no pictures here. I'm thinking that the bowl was too heavy for Katie to pour out the first layers. Kinda hard to pour pudding and take pictures. I'm just not that good.

And then another layer of grahams. And another layer of pudding. And another layer of grahams.Frost the top. If you stick the frosting in the microwave for about 30 seconds, pouring it is a dream.

Yum!

Be sure to lick the spoon. It's a rule.

Here is our simple recipe:

2 3.5oz packages of instant vanilla pudding (you can use fat free sugar free if you want)

8oz container of cool whip, thawed (cool whip free works!)

3 cups of milk (see...skim is what we use)

1 package of graham crackers (fat free ones might taste like cardboard straight out of the box, but they work nicely in a recipe)

1 can of chocolate frosting (I actually saw some low sugar ones at the store this week. Never tried them, though)

Blend pudding, milk and cool whip

Arrange one layer of graham crackers in the bottom of a 9x13 pan

Spread 1/2 pudding mixture over crackers

Top with another layer of crackers and then the remaining pudding.

Add one more layer of graham crackers

Melt frosting in the microwave and spread over the top.

Chill in fridge. Best made the day before.