Chocolate Eclair Cake
2 small (3.4oz) packages French vanilla instant pudding
1 package graham crackers
3 cups milk (don’t use skim milk)
8 ounces Cool Whip® (don’t use fat free)
1 (16oz) container milk chocolate frosting
Step one: Grease the pan with butter
Step two: A layer of graham crackers
Step three: Mix milk and instant pudding for two minutes, then fold in the Cool Whip
Step four: Add half of pudding mix on top of the graham crackers (if you want to do four layers of crackers and three layers of pudding use only 1/3 of the pudding at this time)
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the graham crackers (if you want to do four layers of crackers and three layers of pudding use only 1/3 of the pudding at this time and repeat this steps five and six before proceeding to step seven)
Step seven: Add another layers of graham crackers
Step eight: Heat frosting for 30 seconds in the microware and pour on top of graham crackers. Use a spatula (I like using the Pampered Chef Small Spreader) to spread the frosting to the edges of the pan
Step nine: Chill in refrigerator at least 4 hours (overnight is best) you can also freeze the cake (making it a little better for presentation)
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