I thought I would share my Chocolate Eclair cake recipe, it's kind of a morph of a couple other recipes I've found. I haven't made it yet this (school) year for Wednesday nights at church, but normally it is devoured in mere moments. I really should just make 2 of them, but that wouldn't leave them wanting more, now would it??
Here's how it goes:
Chocolate Eclair Cake
2 3.4 oz packages of vanilla instant pudding
1 cup powdered sugar
3 cups cold milk
1 tub cool whip (I use Lite)
1 entire box of graham crackers
1 can whipped milk chocolate frosting
In a large bowl whisk the pudding mix and sugar together. Add the milk and whisk until smooth and creamy. Fold in the whipped topping, set aside. In a 9 x 13" baking dish place one layer of graham crackers on the bottom. Top with 1/3 of the pudding mixture. Top with another layer of crackers, pudding, crackers and pudding. Add one final layer of crackers to the top. Open your frosting and completely remove the foil liner (don't want to start any fires :). Microwave in 20 second intervals, stirring in between, until melted and of pouring consistency. *eww! embarrassed about the state of my microwave, can't believe I'm posting a picture of it. Don't look too close* Pour the melted frosting over the top of your final layer of crackers and spread smooth. I did take a final picture, but it just looked like a pan o' chocolate, not much else to look at. Refrigerate at least 8 hours, preferably 24 hours. You do have to think ahead for this dessert, but it is soooo very worth it! Something wonderful happens to the graham crackers as they soak up the pudding mixture and the frosting...... oh the frosting. I do not care for canned frosting, but magic happens when it is melted and then put in the fridge. It's almost like a fudge or some other heavenly chocolate. Hope you like it!