Post by Loupy on Sept 21, 2015 23:38:05 GMT -7
Pistachio Eclair Cake
by AIMEE @ www.shugarysweets.com/
I am obsessed with eclair cakes. It could be because they are so easy to whip up, it could be because they don’t have to bake.
But mostly, it’s because they are delicious.
Growing up my mom used to surprise us with giant pudding parfaits. She would take chocolate pudding and vanilla pudding and swirl them in great big shake glasses and top them with cool whip. There was always one for each of us.
Occasionally she would use different puddings, and I always loved it when there was pistachio.
I’m such a sucker for pistachio pudding. I love the creamy texture, the little bits of pistachio nuts, the color!
Today’s eclair cake recipe using pistachio pudding as the main flavor. I love to make this before going to bed, refrigerating it all night, and all the next day and enjoying it for dessert. I like my graham crackers to fully soften! However, I have totally eaten it immediately after making it too. The crunch grahams give it a completely different texture!
Prep Time: 3 hours, 15 minutes
Yield: serves 12 large or 24 small
Ingredients
1 box (14.4 oz) honey graham crackers
2 pkg (3.4oz each) instant pistachio pudding mix
2 1/2 cup milk
12 oz Cool Whip
1 can Pillsbury Milk Chocolate frosting, melted
Instructions
Mix pudding with milk, using a whisk, for 2 minutes.
Fold in cool whip.
Set aside.
In a 13x9 baking dish, lay a single layer of graham cracker on bottom of pan.
Pour half of the pudding mixture over the grahams.
Place another layer of graham crackers.
Pour remaining pudding mixture over grahams.
Top with final layer of graham crackers.
Pour melted chocolate frosting over top layer of grahams.
Cover and refrigerate for 3 hours (or overnight).
ENJOY!
by AIMEE @ www.shugarysweets.com/
I am obsessed with eclair cakes. It could be because they are so easy to whip up, it could be because they don’t have to bake.
But mostly, it’s because they are delicious.
Growing up my mom used to surprise us with giant pudding parfaits. She would take chocolate pudding and vanilla pudding and swirl them in great big shake glasses and top them with cool whip. There was always one for each of us.
Occasionally she would use different puddings, and I always loved it when there was pistachio.
I’m such a sucker for pistachio pudding. I love the creamy texture, the little bits of pistachio nuts, the color!
Today’s eclair cake recipe using pistachio pudding as the main flavor. I love to make this before going to bed, refrigerating it all night, and all the next day and enjoying it for dessert. I like my graham crackers to fully soften! However, I have totally eaten it immediately after making it too. The crunch grahams give it a completely different texture!
Prep Time: 3 hours, 15 minutes
Yield: serves 12 large or 24 small
Ingredients
1 box (14.4 oz) honey graham crackers
2 pkg (3.4oz each) instant pistachio pudding mix
2 1/2 cup milk
12 oz Cool Whip
1 can Pillsbury Milk Chocolate frosting, melted
Instructions
Mix pudding with milk, using a whisk, for 2 minutes.
Fold in cool whip.
Set aside.
In a 13x9 baking dish, lay a single layer of graham cracker on bottom of pan.
Pour half of the pudding mixture over the grahams.
Place another layer of graham crackers.
Pour remaining pudding mixture over grahams.
Top with final layer of graham crackers.
Pour melted chocolate frosting over top layer of grahams.
Cover and refrigerate for 3 hours (or overnight).
ENJOY!
