Chocolate Eclair Cake

Chocolate Eclair Cake

Ingredients:

• 2 packages (3.5 oz each) instant vanilla pudding mix
• 3 cups cold milk
• 1 container (8 oz) whipped topping, thawed
• 1 box (14.4 oz) graham crackers
• 1 tub (16 oz) chocolate frosting

Instructions:

1. Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until well combined and smooth. Let it sit for a few minutes to thicken.
2. Fold in Whipped Topping: Once the pudding is thickened, fold in the thawed whipped topping until fully incorporated.
3. Layer the Graham Crackers: In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
4. Add Pudding Mixture: Spread half of the pudding mixture over the layer of graham crackers.
5. Repeat Layers: Add another layer of graham crackers over the pudding mixture, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
6. Add the Frosting: Microwave the tub of chocolate frosting for about 20-30 seconds to make it easier to spread. Stir well and then spread the frosting evenly over the top layer of graham crackers.
7. Chill: Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the graham crackers to soften.
8. Serve: Cut into squares and serve chilled.

Keyphrase:

“Chocolate Eclair Cake”

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