Chocolate Eclair Cake

390 mins
Serves 1
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Directions

  1. 1Add two small boxes of instant vanilla pudding to a large bowl.
  2. 2Add two small boxes of instant vanilla pudding to a large bowl.
  3. 3Add two small boxes of instant vanilla pudding to a large bowl.
  4. 4Add 3 cups of whole milk to the bowl.
  5. 5Add 3 cups of whole milk to the bowl.
  6. 6Add 3 cups of whole milk to the bowl.
  7. 7Vigorously whisk the mixture until it thickens, which usually takes a couple of minutes.
  8. 8Vigorously whisk the mixture until it thickens, which usually takes a couple of minutes.
  9. 9Vigorously whisk the mixture until it thickens, which usually takes a couple of minutes.
  10. 10Fold in an 8-ounce tub of thawed Cool Whip.
  11. 11Fold in an 8-ounce tub of thawed Cool Whip.
  12. 12Fold in an 8-ounce tub of thawed Cool Whip.
  13. 13Place a layer of graham crackers in the bottom of a 9x13 casserole dish.
  14. 14Place a layer of graham crackers in the bottom of a 9x13 casserole dish.
  15. 15Place a layer of graham crackers in the bottom of a 9x13 casserole dish.
  16. 16Break up graham crackers if needed to cover the entire bottom in a single layer.
  17. 17Break up graham crackers if needed to cover the entire bottom in a single layer.
  18. 18Break up graham crackers if needed to cover the entire bottom in a single layer.
  19. 19Cover the graham cracker layer with half of the pudding mixture and spread to an even layer.
  20. 20Cover the graham cracker layer with half of the pudding mixture and spread to an even layer.
  21. 21Cover the graham cracker layer with half of the pudding mixture and spread to an even layer.
  22. 22Cover with another layer of graham crackers.
  23. 23Cover with another layer of graham crackers.
  24. 24Cover with another layer of graham crackers.
  25. 25Add the other half of the pudding mixture.
  26. 26Add the other half of the pudding mixture.
  27. 27Add the other half of the pudding mixture.
  28. 28Add one final layer of graham crackers.
  29. 29Add one final layer of graham crackers.
  30. 30Add one final layer of graham crackers.
  31. 31Cover the dish with plastic wrap and place it in the fridge for 30 minutes.
  32. 32Cover the dish with plastic wrap and place it in the fridge for 30 minutes.
  33. 33Cover the dish with plastic wrap and place it in the fridge for 30 minutes.
  34. 34Take a 16-ounce can of chocolate frosting and put it in the microwave for about 20 seconds, then stir it to loosen it.
  35. 35Take a 16-ounce can of chocolate frosting and put it in the microwave for about 20 seconds, then stir it to loosen it.
  36. 36Take a 16-ounce can of chocolate frosting and put it in the microwave for about 20 seconds, then stir it to loosen it.
  37. 37Spread the chocolate frosting evenly over the top layer of graham crackers.
  38. 38Spread the chocolate frosting evenly over the top layer of graham crackers.
  39. 39Spread the chocolate frosting evenly over the top layer of graham crackers.
  40. 40Cover the dish with plastic wrap again.
  41. 41Cover the dish with plastic wrap again.
  42. 42Cover the dish with plastic wrap again.
  43. 43Place the dish back in the refrigerator for at least 6 hours or overnight to allow the graham crackers to soften up.
  44. 44Place the dish back in the refrigerator for at least 6 hours or overnight to allow the graham crackers to soften up.
  45. 45Place the dish back in the refrigerator for at least 6 hours or overnight to allow the graham crackers to soften up.

Ingredients

  • 2 boxes instant vanilla pudding
  • 2 boxes instant vanilla pudding
  • 2 boxes instant vanilla pudding
  • 3 cups whole milk
  • 3 cups whole milk
  • 3 cups whole milk
  • 8 ounces thawed cool whip
  • 8 ounces thawed cool whip
  • 8 ounces thawed cool whip
  • 16 ounces graham crackers
  • 16 ounces graham crackers
  • 16 ounces graham crackers
  • 16 ounces chocolate frosting
  • 16 ounces chocolate frosting
  • 16 ounces chocolate frosting

Equipment

large bowlwhisk9x13 casserole dishspatulaplastic wrap

Tips

  • Even better if you can find French vanilla pudding.
  • If you don't want to use Cool Whip, it can be replaced with 1 1/2 cups cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon of vanilla beaten to stiff peaks.
  • You could use chocolate ganache instead of chocolate frosting.