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Pistachio Eclair Cake


  • 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


  • 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!

Source Recipes : -Here-