Eclair Cake

By jolofson

Ingredients

• Try this chocolate topping instead of store bought frosting:
• 2 (3 oz) pkg instant French Vanilla pudding
• 3 cups milk
• 1 (8 oz) container Cool Whip
• 1 box graham crackers
• 1 container of chocolate cake frosting
• 1/2 stick butter
• 1 1/2 oz unsweetened chocolate
• 2/3 cup sugar
• 5 oz evaporated milk
• dash salt
• 1 teaspoon vanilla

Details

Adapted from allrecipes.com

Preparation

Step 1

Combine pudding with mil and mix well. Place in fridge 3-5 minutes or until slightly set. Fold in cool whip and beat 2 minutes. Place a layer of whole graham crackers in 13 x 9 pan. Cover with 1/2 of pudding mix. Top with second layer of graham crackers. Spread remaining pudding over crackers. Top with 3rd layer of graham crackers.

In microwave heat container of chocolate frosting at 30 second intervals until just melted enough to be able to easily spread or poured onto the top layer. Pour and spread evenly over the top of the cake.

Put in refrigerator for at least two hours before serving.

Chocolate Topping:

Melt butter with chocolate in sauce pan. Add sugar, then mil and salt. Boil for 5 minutes or so. Remove from heat and stir in vanilla. Let cool a bit then pour over Éclair Cake