Have you seen the boxes of Red Velvet Pop Tarts in the store? I am a sucker for red velvet, so I bought several boxes. Since I had so many, I thought I should make something with them instead of just mindlessly eating them from the box. I eventually decided to try them with my eclair cake recipes.
I followed the same format as the other eclair cake, but I swapped out the graham crackers with the Pop Tarts. I had my fingers crossed that the Pop Tarts would soften enough to make this like the other cakes. It was pure torture waiting on this cake to set up.
Well, it turned out DELICIOUS! I couldn’t stop eating this. It is surprising light and easy to eat
a ton of. We both gave this two thumbs up! We loved the red velvet and cheesecake flavor combination, but you can use any flavor of Pop Tarts and pudding for this dessert. I am already brainstorming other flavor combinations! What flavors would you use?
Pop Tart Eclair Cake
- 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
Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 1 box of Pop-Tarts. In the bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes.
Fold in whipped topping. Pour half the pudding mixture over Pop-Tarts. Place another layer of whole Pop-Tarts on top of the pudding layer. Pour remaining half of pudding mixture over Pop-Tarts and cover the pudding with another layer of Pop-Tarts, frosting side up.
Refrigerate for at least 12 hours before serving.