This recipe should be fun if anything!
It’s not my typical type dessert to make but in keeping with my theme of finding new simple recipes to try, I thought I would give it a whirl!!
It was the colors of the dessert that first caught my eye when perusing through my blog emails this morning and it is from one of my favorite blogs – Plain Chicken.
It says you can play around with the flavors but I since it was the colors that first grabbed my attention – I thought I would stick with the ones she used.
I just hate that I have to wait at least 12 hours for it to set up. The new age of instant gratification is obviously rearing its ugly head! I want it now! 😉
(Listed below is the full recipe – I halved it because I did not need 10-12 servings)
Pop Tart Eclair Cake
(adapted from Plain Chicken)
- 3 boxes Red Velvet Pop Tarts
- 2 (3 1/4-ounce) boxes cheesecake instant pudding
- 3 1/2 cups milk
- 1 (8-ounce) container Cool Whip, thawed
Prepare a 9 x 13 dish by spraying with cooking spray.
Mix together pudding and milk in a bowl with an electric hand mixer. Fold in cool whip.
Layer one box of Pop Tarts in the prepared pan. Then layer 1/2 the pudidng mixture.
Top with another box of Pop Tarts and layer second half of the pudding mixture.
Finish with the last box of Pop Tarts, frosting side up.
Refridgerate for at least 12 hours before serving.
You could probably crumble the pop tarts and layer them with the pudding in a large trifle or individual trifles to make a better presentation.