Sunday, September 18, 2011

Chocolate Éclair Cake

Chocolate Éclair Cake

Serves: 12


· 1 (14.4-ounce) box honey graham crackers (see Tip)

· 2 (4-serving) packages French vanillainstant pudding mix

· 3 cups milk

· 1 (12-ounce) container frozen whipped topping, thawed

· 1 (16-ounce) container ready-to-spread chocolate frosting


1. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.

2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

3. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.


One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert

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