"Creamy vanilla pudding, hearty graham crackers, and rich chocolate frosting make this THE MOST awesome dessert. I keep the recipe copied because everyone always wants it when I take it somewhere. The MOST important part of this dessert is waiting about 24 hours to serve it...the crackers need time to absorb the pudding mixture, and it truly makes a difference in the taste if you don't wait!" — Bailey
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2 (3.4 ounce) packages
instant vanilla pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
1 (16 ounce) package
1 (16 ounce) container
So easy and very yummy. The only change I made and would suggest to others is to switch from using regular chocolate frosting to trying sour cream chocolate frosting and it was a HUGE improvement in my opinion. The plain chocolate was way, way too sweet for me. the cour cream chocolate flavor was more subtle.
woah! this was really super dee duper sweet. i tried a similar eclair cake that didn't ask for sugar nor frosting, and i have to say it was so much better. this cake lasted 5 days while the latter lasted only 2.
I found the chocolate frosting to be a little too rich so the next time I made this recipe I used chocolate pudding for the topping and everyone loved it.
Very good! Everyone I served it to loved it -especially the kids. It was very sweet so I might omit some of the sugar next time. Extremely easy and I loved being able to make it the day before.
This was both easy and declious! Just what I like. Perfect for a potluck.
Very popular at a recent gathering.
Very good! I would leave out the confectioner's sugar next time to make it less sweet.
All I have to say is DELICIOUS!!!! Yummy and so very easy. I used the french vanilla pudding as suggested, but used milk chocolate frosting. I use this recipe often, and it is always a huge hit!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 111
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