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| CHOCOLATE ECLAIR CAKE | |
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2 (3 oz. ea.) pkgs. vanilla instant pudding 3 cups milk 1 (8 oz.) tub Cool Whip 1 pkg. graham crackers Make vanilla pudding with just 3 cups of milk. Mix Cool Whip with pudding. Layer in a 9x13-inch pan as follows: layer whole graham crackers, then 1/2 Cool Whip mixture, then layer graham crackers, then other 1/2 of Cool Whip mixture, then top with graham crackers (one layer). Frost with chocolate frosting for Eclair Cake. | |
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recipe reviews #4583
BARBARA says:
Made this cake for company. Used chocolate grahams and cheesecake flavor pudding. What a success it was! Light and not too sweet. It has become my take to the party cake. Good to make the night before so graham crackers have time to soften up become more cake like. I also made my own ganache. Did not use pre-made frosting. Too sweet and gritty. Thanks for this recipe!!!
#116482
Donna (Ohio) says:
You can use can frosting. Melt in microwave then pour over graham crackers. Comes out perfect every time. Don't over heat, just enough to be able to pour. Try 30 seconds at a time.
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