 |
Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 14 |
|
I was taught how to make this cake the original way - using no salt saltine crackers instead of graham crackers. In this dessert, the softened crackers taste - and look - like pastry - much closer to an actual eclair. Read more . I find graham crackers too heavy and thick (and sweet) for this dish. Make sure you microwave the frosting before spreading it - it's SO much easier that way and you end up getting a nice smooth, shiny coating just like an eclair. Ingredients:
2 (3.5 ounce) packages instant vanilla pudding mix |
3 cups milk |
1 (8 ounce) container frozen whipped topping, thawed |
1 (16 ounce) box unsalted saltine crackers |
1 (16 ounce) package prepared dark chocolate frosting |
Directions:
1. In a large bowl, thoroughly blend the pudding mix and milk; fold in whipped topping.
2. Spread a SMALL amount of the pudding mixture on the bottom of a 9x13 inch pan (just enough for the crackers to stick to).
3. Arrange a single layer of unsalted saltine cracker squares, bottoms up, on top of the pudding mixture.
4. Evenly spread half of the remaining pudding mixture over the crackers.
5. Top with another layer of crackers and the remaining pudding mixture.
6. Top with a final layer of unsalted saltine crackers.
7. Cover cake and chill for 30 minutes.
8. Microwave frosting 30 seconds and pour over top of crackers.
9. Spread the frosting over the whole cake up to the edges of the pan.
10. Cover, and chill SEVERAL hours before serving (best made in the morning or the night before).
11. Enjoy!
|
|