Chocolate Eclair Cake



  • 2 small boxes vanilla instant pudding (3.4 ounces each)
  • 3 1/2 cups whole milk
  • 8 ounces Cool Whip (thawed)
  • 21 whole graham crackers
  • 16 ounces dark chocolate frosting


  • In a large bowl, whisk together the pudding and the milk.
  • Stir in the Cool Whip.
  • Line the bottom of a 9×13 baking pan with 7 graham crackers.
  • Pour half of the pudding mix over the graham crackers.
  • Add another layer of graham crackers on top of the pudding.
  • Pour the rest of the pudding mix over the crackers.
  • Add one last layer of graham crackers on top.
  • Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don’t want it hot and totally melted, just softened so you can easily spread it.
  • Spread the frosting over the graham crackers carefully.
  • Refrigerate for at least 8 hours or overnight.


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