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 9Ɨ13 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 donā€™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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