Chocolate Eclair Cake

Chocolate Éclair Cake




1 Box Graham Crackers

2 small boxes of French Vanilla Instant Pudding Mix

1 8oz. container of Cool Whip

1 Can Dark Chocolate Frosting



Prepare pudding mix according to package directions. Add Cool Whip.
Layer bottom of 9 x 13 pan with whole graham crackers.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Spread remaining pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Carefully spread chocolate frosting on top of the graham crackers.
Refrigerate for 2 to 3 hours before serving.
Refrigerate any left-overs.

NOTE: The chocolate frosting should be warm for easy spreading. Room temperature or above.

HINT: Place the can of frosting in a pan of very hot water to soften the frosting. Stir the frosting. This will make it easier to spread on the graham crackers.


File#R201 – D4 – C6