Chocolate Eclair Cake

by Sheryl

This recipe does not require you to be a pro baker or even turn on the oven. A no-bake cake that has been a favorite since. All you got to do is whip up the ingredients, pour and nicely smooth out the frosting, and chill. A classic chocolate eclair cake with layers of graham crackers, vanilla pudding, cool whip, and finally topped with cocoa-milk frosting. This is a real treat that hits the sweet spot!

INGREDIENTS

2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
3½ cups whole milk
12 oz. cool whip
2 (14.4) oz packages graham crackers

FOR THE FROSTING

3 tablespoons butter
3 tablespoons milk
3 tablespoons cocoa
1 cup powdered sugar

How to make Chocolate Eclair Cake

Step 1: In a mixing bowl, blend the milk and vanilla pudding for approximately 2 minutes. And fold in the cool whip.

Step 2: Layer the graham crackers in the bottom of a 9 x 13-inch pan. Cut the crackers to nicely fit the pan.

Step 3: Evenly spread half of the pudding and cool whip mixture over the crackers.

Step 4: Then, top with another layer of graham crackers and pour the remaining half of the pudding and cool whip mixture on top.

Step 5: Top the pudding mixture with another layer of graham crackers with the bumpy side down to make the top smoother. Again, cut the crakers accordingly to fit the pan nicely and prevent pits and cracks.

To make the frosting:

Step 1: In a microwave-safe bowl, put the butter and milk, Melt in the microwave and make sure to not boil. Then, add in the cocoa and powdered sugar. Blend until well mixed. The consistency of the frosting will be runnier.

Step 2: Pour the glaze or frosting on top of the graham crackers and make sure to smooth out nicely. You can double the frosting recipe if you’d like. Place inside the fridge and chill the cake before serving. Enjoy!

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