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Total Time: 1hr
Recipe By: Carly Dominique
Eclair Cake
Ingredients
- 2 boxes- Vanilla Instant Pudding mix
- 3 1/2 cups- Whole Milk
- 12 oz- Cool Whip
- 1 box- Graham Crackers
- FROSTING:
- 5 tbs- Butter
- 5 tbs- Milk
- 5 tbs- Unsweetened Cocoa
- 1 cup- Powdered Sugar
Directions
- In a large bowl, blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
- Line the bottom of a 9×13-inch pan with graham crackers. (You may have to cut some crackers so they fit neatly.)
- Spread half of pudding mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
- Melt butter in microwave and mix well with milk, cocoa, and powdered sugar to make frosting. (It will be very thin in texture.)
- Top all with a final layer of graham crackers bumpy side down. (This will make the top look smooth.)
- Finally, pour chocolate frosting on top and spread evenly.
- Refrigerate at least four hours before serving to allow the graham crackers to soften.
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