Chocolate Eclair Cake

Today I made Chocolate Eclair Cake for the second time. Why? Why, you ask, well because it is soo good and cool for the hot weather (heat index 105-110). Oh yeah, and very easy to make and not use the oven (that's a plus right there). My whole family gobbled it up last time I made it and so it needed to be repeated. I found this recipe at Mommy's Kitchen

This is the recipe:
Chocolate Eclair' Cake
2 - (3.5 ounce) packages instant vanilla or french vanilla pudding mix
1 - (8 ounce) container frozen whipped topping (cool whip), thawed
3 - cups milk
1 - (16 ounce) package graham crackers
1 - (16 ounce) tub prepared chocolate frosting

Pour the dry pudding mix into a medium size bowl and measure out 3 Cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. If you don't have a whisk a spoon works just as good. add the thawed cool whip and gently fold into the pudding mixture. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. Now it is time for the frosting. I put my chocolate frosting in the microwave for just a bit on defrost!! don't choose cook or you will have a clumpy mess. Microwave it for about 20 -30 seconds just to get it nice, smooth and pourable. Pour the frosting over the whole cake and spread it all around up to the edges of the pan. Chill cake for 6-12 hours and then serve. You want it to be soft just like a true eclair.



Here are a few pictures as I made it.

First you put a layer of graham crackers on the bottom of a 9x13 baking dish.

Next you fold whipped cream into vanilla pudding.

Then you put half of the pudding on the graham crackers.

Second layer of graham crackers.

Second layer of pudding.

Third layer of graham crackers.

Finished with the last layer of chocolate frosting. Yum!!