Chocolate Eclair Cake
Directions
- 1Add two small boxes of instant vanilla pudding to a large bowl.
- 2Add 3 cups of whole milk to the bowl.
- 3Vigorously whisk the mixture until it thickens, which usually takes a couple of minutes.
- 4Fold in an 8-ounce tub of thawed Cool Whip.
- 5Place a layer of graham crackers in the bottom of a 9x13 casserole dish.
- 6Break up graham crackers if needed to cover the entire bottom in a single layer.
- 7Cover the graham cracker layer with half of the pudding mixture and spread to an even layer.
- 8Cover with another layer of graham crackers.
- 9Add the other half of the pudding mixture.
- 10Add one final layer of graham crackers.
- 11Cover the dish with plastic wrap and place it in the fridge for 30 minutes.
- 12Take a 16-ounce can of chocolate frosting and put it in the microwave for about 20 seconds, then stir it to loosen it.
- 13Spread the chocolate frosting evenly over the top layer of graham crackers.
- 14Cover the dish with plastic wrap again.
- 15Place 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
- 3 cups whole milk
- 8 ounces thawed cool whip
- 16 ounces graham crackers
- 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.
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