Eclair Cake with Atene Cookies

15 mins

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Onion, garlic bulbs, garlic cloves, black peppercorns, and green herbs arranged on a white background.

Ingredients

       
  • 2 packages (3.4 oz each) instant vanilla pudding mix  
  • 3 cups milk  
  • 1 (8 oz) container frozen whipped topping, thawed  
  • 1 package Atene cookies
  • Pillsbury Chocolate Fudge Icing
Light beige cooking pot with a black lid knob and gray handles on each side.

Cooking Guide

  1. Prepare the Filling:
       
    • In a large bowl, whisk together the pudding mix and milk until smooth.
      •  
    • Fold in the whipped topping until well combined
    2.  
  2. Assemble the Cake:
       
    • In a 9x13 inch baking dish, spread a layer of Atene cookies on the bottom.
      •  
    • Spread half of the pudding mixture over the cookies
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    • Top with another layer of cookies.
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    • Spread the remaining pudding mixture over the second layer of graham crackers.
      •  
    • Top with a final layer of cookies
    3.  
  3. Pour the Topping:
       
    • With all the labels of the frosting removed, heat in microwave in 30 second increments until loose
      •  
    • Pour over the cake and spread evenly
    4.  
  4. Chill and Serve:
       
    • Refrigerate for at least 4 hours, or overnight, to set.
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    • Cut into squares and serve chilled.

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