How to make it

  • In a large bowl, thoroughly blend the pudding mix and milk; stir in extract and fold in whipped topping.
  • Spread a SMALL amount of the pudding mixture on the bottom of a 9x13 inch pan (just enough for the crackers to "stick" to).
  • Arrange a single layer of unsalted saltine cracker squares, bottoms up, on top of the pudding mixture (about 24).
  • Evenly spread half of the remaining pudding mixture over the crackers.
  • Top with another layer of crackers (about 24) and the remaining pudding mixture.
  • Top with a final layer of unsalted saltine crackers (about 24).
  • Cover cake and chill for 30 minutes.
  • Microwave frosting 30 seconds and pour evenly over top of crackers.
  • Spread the frosting over the whole cake up to the edges of the pan.
  • Cover, and chill SEVERAL hours before serving (best made in the morning or the night before).
  • Enjoy!

Reviews & Comments 7

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    " It was excellent "
    ld9381 ate it and said...
    Quick and easy. Using French vanilla pudding makes it taste even more like an eclair. This was a big hit at a family gathering.
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    " It was excellent "
    notyourmomma ate it and said...
    I was taught to use the saltine cracker version too, I like it better. Thanks for the post, I'm sharing it with the weeone to make for her school project. I'll report her grade.
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  • cdg6565 12 years ago
    I never knew there was an original version. I have tried the graham cracker version and it is a bit sweet. I am going to try your recipe as soon as I buy the ingredients. Thank you for sharing.
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    " It was excellent "
    jeffsgirl ate it and said...
    You are right on the money when you say to use the saltines instead of the graham crackers.I have had this both ways, and the saltines make it much like a flakey pastry.Check out my recipe useing saltines.Thank-you for this post. And here is a 5 for you.
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    " It was excellent "
    ahmed1 ate it and said...
    Sounds delicious!!
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    " It was excellent "
    trigger ate it and said...
    This is a great recipe Moxie I have everything on hand so I will make it tonight.
    Flagged as beautiful too
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  • moxie2burn 12 years ago
    My bad. I'd say the 16 oz box, although you are bound to have some leftover. Thanks for your comment! Please do try it and let me know what you think. I think you will find this recipe much less cloying than the graham cracker version. :)
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  • henrie 12 years ago
    When you say a box of crackers, what size box are you talking about, or does that not matter as long as your making the layers. Will have to give this one a try, I've always used the graham crackers. Thanks for sharing your idea.
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