Eclair Cake
5 ingredients
1 steps
Ingredients
- 2 small boxes instant French vanilla pudding
- 2 1/2 c. skim milk
- 16 oz. tub Cool Whip
- 1 (1 lb.) box reduced fat graham crackers
- 1 tub Betty Crocker sour cream chocolate icing
Directions
-
1First, spray 9 x 13 pan with nonstick spray. Put layer of graham crackers. Next, mix pudding and milk. When starts to thicken, fold in Cool Whip. Spread 1/2 of mixture onto the crackers, then add another layer of crackers. Put rest of mixture onto crackers. Top with remaining crackers. Frost crackers with icing. Refrigerate overnight or at least 4 hours.
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