Graham Cracker "Eclair" Cake

This is a super easy, and super yummy dessert in a pinch. By refrigerating the cake for several hours before serving, the graham crackers soften and actually have that "eclair" texture. Plus, you can easily double the recipe for a 9x13 pan.

15 Graham Crackers, broken in half (30 squares), divided
1 1/2 cups milk
1 Pkg. (4 serving size) Vanilla Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed
1 cup chocolate frosting

Arrange 10 of the crackers, overlapping slightly in bottom of 8 inch square pan.

Pour milk into large bowl. Add dry pudding mix. Beat until well blended and let stand 5 minutes. Gently fold in shipped topping until well combined.

Spread half of the pudding mixture over crackers in pan. Top with 10 more crackers and remaining pudding mixture. Cover with remaining graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting just before serving.

For another variation, add 1/4 cup of peanutbutter to your pudding mixture for a chocolate/peanutbutter treat.

Makes 9 servings.

Lemon Cake

Alan's coworker gave him this recipe then requested it for one of his cakes!

Box of white cake mix and ingredients to make it.
Lemon Pie Filling
Lemon Frosting
Cool Whip--12 oz.


Mix a white cake mix per box instructions. Use half to one can of lemon pie filling to "blot" over top of batter in pan. Bake as directed. After cool, mix 1/2 to 1 container of frosting with cool whip. Serve cooled.


NOTE: I made this as cupcakes. I put about one spoonful of pie filling in each cupcake. I also used an 8 oz container of cool whip mixed with one container of frosting and I liked that a lot better.