Welcome to Our Family Pantry! Today we are making a family favorite dessert - Eclair Cake! We had this at our baby shower for our first baby. It is just as delicious then and it is now. This dessert is perfect for Holidays, Family Parties, Cookouts & BBQs. We hope you enjoy!
2 - 3.4 Ounce Packages Instant Vanilla Pudding3 ½ cups whole milk8 ounces cool whip (or substitute whipped cream)1 to 2 - 14.4 Ounce Boxes graham crackers (I used 1 box for my 9x13 pan)

Glaze:
6 tablespoons butter
6 tablespoons whole milk6 tablespoons cocoa powder 2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt (optional)

You can also substitute a can of store bought chocolate frosting if you don’t want to make the glaze.
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Pudding & Graham Cracker Layers:
In a medium mixing bowl, whisk together instant vanilla pudding mix and milk. I use my hand held mixer and beat for 2 minutes, on medium speed. Gently fold in Cool Whip(whipping cream).

In a 9 X 13 inch dish lay a single layer of graham crackers to cover the entire bottom of dish. spread half the pudding mixture over graham crackers. Lay a second layer of graham crackers over the pudding layer. Pour the rest of the pudding mixture over graham crackers. Lay a final layer of graham crackers over the pudding.

Glaze:
In a medium microwaveable bowl, add the butter, milk and vanilla and heat until the butter just melts. Add cocoa powder, powdered sugar and salt (optional).
Using an electric mixer, mix until glaze becomes smooth and pourable. Pour the glaze over top layer of graham crackers.

Cover pan and place in the refrigerator overnight to get the crackers nice and soft. Keep leftovers refrigerated. Enjoy!

*In my experience when using whipping cream, it takes less time to set the graham crackers. Usually about 6-8 hours in the refrigerator will do.

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