Chocolate Eclair Cake
This no-bake chocolate eclair cake is one of the first to disappear at the dessert table! It's layered with cool whip, vanilla pudding, graham crackers and topped with homemade frosting!
Ingredients
- 18 graham crackers ((2 sleeves))
- 2 3.4 oz Packages of instant vanilla pudding
- 4 cups milk
- 12 oz cool whip ((1 1/2) 8 oz containers)
- 3 tbsp unsalted butter
- 1 oz semi-sweet baking chocolate
- 1 1/2 cups powdered sugar
- 3 tbsp milk
Instructions
- 1
--- How to Make Chocolate Eclair Dessert: ---
- 2
Arrange Crackers into a 9x13 dish.
- 3
Beat pudding and milk for 2 minutes. Add the cool whip and mix until blended.
- 4
Spread half of pudding mixture on crackers. Add another layer of crackers and the remaining pudding. Top with graham crackers and refrigerate 2 hours.
- 5
--- Prepare Icing: ---
- 6
Melt the butter and chocolate. Stir in the remaining ingredients and slightly cool before pouring over chilled cake.
Cook it from the original
This recipe comes from alyonascooking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alyonascooking.com