Chocolate Eclair Cake
This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.
Ingredients
- 2 3.4oz Vanilla or French Vanilla instant pudding
- 1 box Graham cracjers
- 1 16oz Cool whip
- 3 cups Milk
- 1 16 oz Chocolate frosting.
Instructions
- First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk. Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.
- Next fold in the whole container of cool whip.
- Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.
- Next, place half of the pudding mixture on top of the graham crackers and spread them out.
- Then add another layer of graham crackers and add the rest of the pudding mixture.
- After that, add a final layer of graham crackers.
- Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.
- Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.
- Now cover the cake and place it in the fridge for at least two hours and up to overnight.
- Finally, serve and enjoy.