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CINNAMON ÉCLAIR CAKE

Active Time : 20 minutes
Total Time : several hours
Serves : 14 servings
INGREDIENTS
  • 4 cups 2% milk divided
  • 2 3.4 ounce packages instant vanilla pudding & pie filling
  • 1 8 ounce container frozen lite whipped topping thawed
  • 1 3.9 ounce package instant chocolate pudding & pie filling
  • 1 16 ounce container rich & creamy fudge frosting
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 14.4 ounce package cinnamon graham crackers
DIRECTIONS

In medium mixing bowl, combine 3 cups milk, vanilla pudding mix and whipped topping; using an electric mixer, mix on medium speed until well combined. Set aside.

In another medium mixing bowl, combine remaining 1 cup milk, chocolate pudding mix, frosting, cinnamon and salt; using an electric mixer, mix on medium speed until well combined. Set aside.

Arrange a single layer of graham crackers in the bottom of a 13x9- inch baking dish. Spread half of the vanilla pudding mixture over crackers. Top with another layer of crackers and remaining vanilla pudding; top with final layer of crackers.

Spread chocolate pudding over top of cake; cover and refrigerate at least 4 hours before serving.