HOW TO MAKE CHOCOLATE ECLAIR CAKE?
With layers of graham crackers, pudding, and chocolate frosting, this Chocolate Eclair Cake recipe is an old-fashioned icebox cake. A simple, no-bake dessert recipe everyone loves!
Around -12oz- Of cool whip, I used a container and half.
3 CUPS.Of whole milk
2 large pkg.Of graham crackers.
2 Small PKGs.Of Vanilla Instant Pudding mix.
TO MAK ETHE FROSTING, YOU’LL NEED:
1 CUP.Of powdered sugar.
3 T.Of softened butter.
3 T.Of milk.
3 T.Of unsweetened cocoa powder.
I mixed together with the milk and vanilla pudding packets for about 2 minutes.
I folded in 12 Oz of Cool Whip.
I put the graham crackers in a 9.13“ pan to cover the whole bottom of the pan.
You will need to cut and shape crackers to match nicely. I poured half of the pudding mixture on top and level.
To cover the whole surface, I added another layer of graham crackers.
I placed the second half of the pudding mixture on top and level.
I put the last sheet of graham crackers on top with the bumpy side down, and I cut and shaped crackers accordingly.
Once again to eliminate pits and splits, I cut and formed crackers accordingly.
FOR THE FROSTING:
I melt the butter with milk together in the microwave.
I added the cocoa and the powdered sugar and combined.
This will be a frosting/glaze runner.
I poured over the top of graham crackers and smooth them out beautifully.
I put it in the fridge overnight!
Homemade frosting can be substituted with one can of milk chocolate frosting. Remove the foil cover and lid. 20 seconds in your microwave, stir, then distribute over graham crackers.
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