Chocolate Eclair Cake
(from spfled’s recipe box)
Delicious, easy, and doesn’t require an oven…perfect for the summer! Make sure you make it 24 hours in advance so it can be refrigerated.
Categories: Desserts
Ingredients
- 2 small packages French Vanilla Instant Pudding
- 1 lb. box graham crackers
- 9 ounces container Cool Whip
- 3 cup milk
- 1 teaspoon vanilla extract
- Topping:
- 2 squares unsweetened chocolate, melted
- 2 Tablespoons butter, melted
- 1 1/2 cup powdered sugar
- 2 teaspoons Karo Syrup (light)
- 1 teaspoon vanilla extract
- 1 Tablespoon milk (add more milk, if needed, to spread)
Directions
-
Spray 9 × 13 dish with cooking spray. Line bottom with whole graham crackers.
-
Make instant pudding using 3 cups milk. Fold in Cool Whip and Vanilla. Pour half over crackers, then place another layer of crackers. Pour balance of pudding over crackers, then add one more layer of crackers. Spread chocolate frosting on top. Freeze or refrigerate. *Must be made 24 hours in advance.