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Chocolate Eclair Cake
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Description
A great no bake cake with vanilla pudding and chocolate.
Ingredients
- 1 box 14.4 Oz Box Of Honey Graham Crackers
- 2 boxes 5.1 Oz Each Of Vanilla Instant Pudding Mix
- 2-½ cups Milk
- 16 ounces, weight Cool Whip Topping
- 16 ounces, weight Canned Chocolate Frosting
Preparation
Line a 9 x 13 pan with graham crackers (you will have to crack a few to fit).
In a mixing bowl, mix pudding mixes, milk and cool whip. Mix until well blended. Spread about 1/2 of the pudding mixture on the graham crackers. Then, add another layer of graham crackers. Cover that with the remaining pudding mixture. Add a final layer of graham crackers.
Take the foil lid off the the frosting and microwave for a minute or until melted and thin. Pour frosting over the graham crackers. Cover and refrigerate for 12 hours.
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