Chocolate eclair cake


1 (16 ounce) package graham crackers
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting


1. Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
2. Combine milk and vanilla pudding in a large bowl; whisk briskly for 2 minutes. Fold in whipped topping until combined.
3. Spread 1/2 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture, then top with another layer of graham crackers.
4. Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake; spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.

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