CHOCOLATE ECLAIR CAKE! A perfect ending to any occasion! This “cake” is absolutely scrumptious and soooo easy to make, as well! You make it 1-2 days (2 days is best!) before your gathering and the blend of chocolate frosting, creamy vanilla pudding, and yummy graham crackers creates the yummiest dessert you’ve ever had…..without a doubt!! :). My Mom made this for years, as I was growing up, and it has become a favorite in my family for many years, as well! Check out the recipe for this yummy CHOCOLATE ECLAIR CAKE below…..ENJOY! 🙂
CHOCOLATE ECLAIR CAKE
Ingredients
- 2 small boxes French Vanilla Instant Pudding
- 3 cups milk
- 9 oz Cool Whip
- 1 box Honey Maid Graham Crackers
- 2 cans chocolate frosting
Instructions
- In a large mixing bowl, beat instant pudding, milk, and cool whip til smooth.
- In a 9x13 pan, layer bottom with graham crackers. Pour 1/2 of your pudding mixture over graham crackers and spread evenly.
- Put another layer of graham crackers over the pudding layer and then add the rest of the pudding mixture evenly on top.
- Now put your final layer of graham crackers on top of pudding. You should have three layers of graham crackers when finished.
- Finish with a thick layer of chocolate frosting, spread evenly over the top.
- Put cake in the refrigerator for at least 24 hours but 48 hours is best. Serve and ENJOY!
