Tuesday, February 1, 2011

Easy Chocolate Eclair Cake

1 (16oz) pkg. graham crackers
2 (3.5 oz) pkg. instant vanilla pudding mix
4 cups milk
1 (16oz) Cool Whip, thawed
1 (16oz) prepared chocolate frosting

Line the bottom of a 9x13 baking dish with graham crackers. In a large bowl, combine the milk and vanilla pudding and mix according the the directions on the box. Fold in Cool Whip. Spread 1/3rd of mixture over graham crackers. Repeat 2 more times ending with the pudding mixture.
Microwave the frosting uncovered for 1 min on half power. Pour over the top of cake. Refrigerate for at least 12 hours before serving.
PS This makes a lot. I just half the recipe and put it in a 8x8 pan.

1 comment:

  1. This needs to be called "Easy E-easy Chocolate Eclair cake"