This chocolate eclair cake is SO EASY! And it tastes amaaaazing with its creamy and delicious layers!
Ingredients
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers Topping:
⅓ c. cocoa
1 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla
Instructions
For the filling:
1. Combine pudding mix and milk; beat. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. For the topping:
3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers.
5. Refrigerate overnight.
That’s it! Enjoy!
Notes
Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers.
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