CHOCOLATE ECLAIR CAKE

 

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!

INGREDIENTS:

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.

INSTRUCTIONS:

Step 1:

I mixed together with the milk and vanilla pudding packets for about 2 minutes.

Step 2:

I folded in 12 Oz of Cool Whip.

Step 3:

I put the graham crackers in a 9.13“ pan to cover the whole bottom of the pan.

Step 4:

You will need to cut and shape crackers to match nicely. I poured half of the pudding mixture on top and level.

Step 5:

To cover the whole surface, I added another layer of graham crackers.

Step 6:

I placed the second half of the pudding mixture on top and level.

Step 7:

I put the last sheet of graham crackers on top with the bumpy side down, and I cut and shaped crackers accordingly.

Step 8:

Once again to eliminate pits and splits, I cut and formed crackers accordingly.

FOR THE FROSTING:

Step 1:

I melt the butter with milk together in the microwave.

Step 2:

I added the cocoa and the powdered sugar and combined.
This will be a frosting/glaze runner.

Step 3:

I poured over the top of graham crackers and smooth them out beautifully.

Step 4:

I put it in the fridge overnight!

Notes:

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.

ENJOY.