Studio 5 is live! Click here to watch.

Chocolate Eclair Cake

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)

Add comment