Chocolate Eclair Cake
Description
This easy to make dessert isn't really a cake or even an eclair, but who cares? It's still delicious. It's an old-fashioned icebox cake where you need to bring your patience waiting for it to set up in the refrigerator.
Ingredients
2 - 3.4 oz. packages instant French vanilla or vanilla pudding
3 1/2 c. milk
8 oz. container Cool Whip, thawed
1 box graham crackers
1 can dark or milk chocolate frosting
Directions
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In a medium bowl, whisk together pudding mix and milk until smooth; fold in Cool Whip.
Line the bottom of a 9 x 13 inch pan with graham crackers, breaking some to fit if necessary. Pour half of the pudding mixture over the graham crackers; spread evenly.
Top with a second layer of graham crackers. Pour remaining pudding mixture over the graham crackers; top with a third layer of crackers.
Remove the lid and foil from the canned frosting. Warm frosting for 20 seconds in the microwave; stir. Carefully spread the frosting over the top layer of graham crackers.
Refrigerate for at least 8 hours or overnight.
Serve chilled. Store leftovers covered in the refrigerator.
20 servings.
Prep Time
Cook Time
PT0M