Chocolate Eclair Cake

Main Ingredients:

1 Box Graham Crackers

2 Large Boxes Vanilla Instant Pudding

2 1/2 Cups Milk

16 oz. Cool Whip

Frosting Ingredients:

1/2 stick of Butter

1 1/2 oz Unsweetened Chocolate

2/3 Cup of Sugar

5 oz Evaporated Milk

Dash Salt

1 tsp Vanilla

  1. Line bottom of a 9×13 inch pan with graham crackers.
  2. Combine pudding, milk, and Cool Whip in a medium bowl.
  3. Spread half of the mixture over the graham crackers.
  4. Cover with another layer of graham crackers and spread with remaining mixture.
  5. Top with final layer of graham crackers.
  6. For frosting, melt butter with chocolate in saucepan
  7. Add sugar, then milk and salt.
  8. Boil for about 5 minutes.
  9. Remove from heat and stir in vanilla.
  10. Cool for a few minutes and then pour over Eclair cake.
  11. Refrigerate for 12 hours before serving.

Store bought frosting may be substituted if desired. If you decide to do so, remove foil from frosting container and microwave for 45-60 seconds until melted and thin, pour over top and refrigerate for 12 hours.

I have used the store bought frosting before and found it to be just as delicious. I love eclair cake. I wish I remembered it more often when thinking about making dessert.

Recipe Source: My Chocolate Therapy

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