Chocolate Éclair Cake
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • Cake
  • 3 c. milk
  • 2 small boxes of French Vanilla instant pudding
  • 1- 8 oz. container of Extra Creamy Cool Whip
  • 1 box of Honey Graham Crackers
  • Icing
  • 1 c. sugar
  • ⅓ c. cocoa
  • ¼ c. milk
  • ¼ c. butter
  • 1 T. vanilla
Instructions
  1. Blend 3 cups of milk with the 2 boxes of instant pudding mix.
  2. Fold in Cool Whip.
  3. Put one layer of crackers in the bottom of a 13" x 9" x 2" pan.
  4. Cover with ½ of the pudding mixture.
  5. Place a second layer of crackers over pudding layer.
  6. Spread the remaining pudding on top of the crackers.
  7. For the icing, boil the sugar, cocoa and milk for one minute.
  8. Remove from heat and add butter and vanilla; stir until butter is melted.
  9. Stir every 5 minutes for 20 minutes; at this point, it should be smooth and thick.
  10. Spread on top layer of crackers using a spatula.
  11. Refrigerate overnight or at least 6 hours before serving.
  12. Slice servings using the edges of graham crackers as seen through the icing as a guide.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chocolate-eclair-cake/