This is a generations-old, classic recipe that I love because it is so easy, yet delicious. Both easier and more satisfying than many cakes and most brownies. And the fudge layer on the top – well I admit to eating this part alone from time to time – when I am trying to save on calories. While this is often found lining the buffets of church picnics and southern potlucks, it is actually served best in a camper at Fort Wilderness. It does not take up a lot of room in the camper refrigerator, doesn’t require cooking, and it both substantial and refreshing all at the same time.

While it is traditionally called “eclair”cake or pie, it actually doesn’t have the flavors of an eclair at all. There’s no custard, as is used in both the original French and American versions. Rather, the combination of vanilla pudding mix and Cool Whip provide a much more pleasurable taste, particularly for the finicky tastes of children and husbands like Captain Bacon.

“Practically perfect in every way.” ~ Mary Poppins

ingredients

1 (16 ounce) package Graham Crackers
2 (3.5 ounce)packages of instant vanilla pudding mix
4 cups milk
12 oz. Cool Whip, thawed
16 oz. can milk chocolate frosting (I use Baker’s Corner from Aldi)

directions

Line a baking pan (9×13 works) with a layer of Graham crackers. Combine the pudding mix and milk in a bowl as indicated on pudding mix box. Fold the Cool Whip into the milk-pudding mix. Spread half of the pudding mixture on top of the Graham cracker layer. Add another layer of Graham crackers. Spread the remaining pudding mixture on top of the Graham crackers. Finish with a final layer of Graham crackers.

Melt the chocolate frosting in the microwave for one minute. Pour the melted frosting over the layers.  Then refrigerate for at least eight hours for it to set. Overnight is best. If you happen to have any left over after serving, these should be refrigerated as well.