Reviewed: Nov. 10, 2009

Very yummy. Easy, quick, unique and tasty tasty tasty. Love how few ingredients it has-- makes this basically the ideal dessert to toss together for a BBQ or picnic. I made a few revisions-- used mini nilla wafters and they softened pretty quickly. I sampled the dish after only an hour of it sitting in the fridge, and the mini nilla's were almost entirely saturated by then. Also, I did a crushed graham crack base. That really helped to be able to easily slice and dish up. And boy did the graham crackers crumbs taste good with the filling! Next time I make it, I'll forgo the nilla wafers on top.. and in their place put some fresh berries.. I think fresh fruit would help lighten this up a bit and give it at least a shred of nutritional value :) Will definitely make again! Looking forward to playing with the recipe and toppings!

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tael

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Reviewed: Nov. 9, 2009

Very Yummy! I would add a few more vanilla wafers next time though! I also added a chocolate ganache layer over the entire cake!

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Brandie

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Reviewed: Nov. 9, 2009

This was a hit! It was Tasty and light. I'm not a fan of the heavy desserts. I will make this again but I will probably make it chocolate, by using chocolate pudding, this is a vanilla eclair in my opinion.

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lross224

Cooking Level: Expert

Home Town: Marblehead, Ohio, USA

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Reviewed: Nov. 6, 2009

Measurements are WAY OFF! I ended up doing my own with 3 - 1 ounce packages of sugar free vanilla pudding, 6 cups of lowfat milk, 8 ounces of fat free cool whip, and reduced fat nilla wafers. Came out tasting great but don't follow the recipe as written.

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Tina

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Reviewed: Nov. 6, 2009

Boy! I say it was a hit! I only got a spoonful for me today, my family wiped me out! I made it last night and this morning I got a shock when I looked in the frig, you could add bananas to this. Or use banana pudding in place of vanilla. I might try it like that.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 5, 2009

I have made this using Graham crackers instead of vanilla wafers. No cookie crushing involved, and the cracker layer is moist. Pudding layers don't have to be as thick either. For my top layer I spread out the cool whip & drizzle Hershey's Chocolate sauce. Extremely easy & tasty recipe.

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swimfan

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Reviewed: Nov. 5, 2009

This is a good recipe. However would recommend making a crust for the bottom layer. When I tried to use whole wafers on the bottom the wafers kept pulling up. Also when I made the pudding I used some heavy whipping cream to help thicken it so it would cut up nice. Tastes great will definately make it again.

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dietary

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Reviewed: Nov. 5, 2009

This dessert is super easy and tastes GREAT!! My 15yr old son made it for his dad's 40th bday. My family could not get enough of it. He doubled the receipe, used two boxes of vanilla wafers so there would be alot of wafers. He melted chocolate on a double boiler and drizzled it like the picture shows. He could not get enough praise on how well it tasted that day.

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bakingfor4

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Reviewed: Jun. 27, 2009

Very simple and tastes good too!

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~Angela~

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Hewitt, Texas, USA

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Reviewed: May 26, 2009

Very easy to make, I tried french vanilla pudding,it was a HUGE hit at my church. I LOVE this recipe.HINT,,I tried extra cool whip,,it does not cut into squares,too creamy.

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PJ Braun

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Reviewed: May 13, 2009

This was another recipe that I had to tweak. Instead of using vanilla pudding I used banana and I used almost 2 boxes of wafers because I laid them down whole and crushed. As for the chocolate I don't like to microwave it so I melted it using the pan to pan method after I drizzled it over the top and used some of the cookie crumbles just for decoration. It was a hit with the family

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Jen

Cooking Level: Intermediate

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Reviewed: May 3, 2009

This was pretty good, simple to make, and did have an eclair taste. I would recommend crushing up the vanilla wafers instead of using whole wafers as the cookies will soften up better. I refrigerated this overnight and some of the cookies still weren't as soft as they could have been. For the top layer I substituted crushed chocolate wafers and used half a container of milk chocolate frosting which I microwaved for 30 seconds and poured over as a glaze. Next time I'll use homemade whipped cream as opposed to Cool Whip and see if that helps the flavor as well.

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