This dessert is even better when prepared the night before serving.
Chocolate Eclair Cake ingredients
Makes 12 servings1 (14.4-oz) box honey graham crackers
2 (4-serving) pkgs French vanilla instant pudding mix
1 cup confectioners' sugar
3 cups milk
1 (12-oz) container frozen whipped topping, thawed
1 (16-oz) container ready-to-spread chocolate frosting
Notes: One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert.
DirectionsLine bottom of an ungreased (9- x 13- x 2.5/3-inch) baking dish with 1/3 of the graham crackers.
In a large bowl, whisk together pudding mix, confectioners' sugar and milk. Add whipped topping and stir until mixture becomes thick. Spread half the pudding mixture over graham crackers in baking dish.
Ice remaining graham crackers with the chocolate frosting; use 1/2 to cover the first pudding layer.
Spoon remaining pudding over; top with 3rd layer of graham crackers. Spread chocolate frosting to fill in space between crackers. Cover and chill for 8 hours (or overnight) before serving.
Donna B. contributed this Chocolate Eclair Cake recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 109.
You might like:
Connie's Twinkie Cake
Classic Banana Pudding
Page Last Updated 29 March 2015