Chocolate Eclair Cake Recipe
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| Back to Category: Buttermilk/Cream
Ingredients
15 honey grahams broken in half (30 squares)
1 1/2 cups milk
1 pkg instant vanilla pudding
1 tub of Cool Whip
1 cup chocolate frosting
Method
- Put 10 grahams in the bottom of a square baking dish and set aside.
- Make the pudding and let it stand to thicken.
- Mix the Cool Whip with the pudding until well blended.
- Spread half the pudding mixture over the crackers.
- Top with ten grahams.
- Spread rest of pudding mixture over the crackers.
- Top with the remaining ten grahams.
- Refrigerate for at least three hours to allow crackers to soften.
- Spread the frosting on top just before serving.
