Eclair Cake
The recipe! Like most casseroles, it is a bit of a project. But, the sort that pays off. You end up with a huge pan of mac and cheese, unlike any I have ever tasted. Plenty for leftover. And there are a couple of notable things that make this version unique. First off, Anna has you puree basil with a handful of cherry tomatoes, and a dollop of creme fraiche. You combine this mixture with grated cheese to create the melty magic that envelops the macaroni. And then there is the crunchy top crust, it is made from whole wheat bread, broccoli, and more basil blitzed in a processor with a touch of olive. It is truly brilliant.
{Ingredients}
Serves 8-10
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 cups milk
- 1 (16 ounce) package graham cracker squares
- 6 ounces bittersweet chocolate, chopped fine
- 1 (16 ounce) package prepared chocolate frosting
{Directions}
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
{Cooking Notes}:
- The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.