OK seriously you guys this Cinnamon Eclair Cake is TO DIE FOR! And SOOOO simple! This is the perfect Mother’s Day dessert, so simple your kids can make it! You basically mix two bowls one with the Chocolate topping, and the other with the vanilla filling, then just simply layering. The recipe says it should sit for 4 hours in the fridge, and I think even a little longer to set  if you have time is better.  I am not kidding you Mom will love this cake for Mother’s Day dessert, and its also a super simple recipe to just make when you have a sweet tooth!

CINNAMON ÉCLAIR CAKE

INGREDIENTS

• 4 cups 2% milk divided
• 2 3.4 ounce packages Essential Everyday Instant Vanilla Pudding & Pie Filling
• 1 8 ounce container Essential Everyday Frozen Lite Whipped Topping thawed
• 1 3.9 ounce package Essential Everyday Instant Chocolate Pudding & Pie Filling
• 1 16 ounce container Essential Everyday Rich & Creamy Fudge Frosting
• 1/2 teaspoon Essential Everyday Ground Cinnamon
• 1/4 teaspoon Essential Everyday Salt
• 1 14.4 ounce package Essential Everyday 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 13×9- 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.