Where the classic French eclair is finicky and high-level, the eclair cake takes a much more simplistic approach, with all the same great flavors and one-third of the time. It’s not a chocolate eclair — or even a cake, for that matter — without chocolate frosting on top. The good news is that you can use a store-bought chocolate frosting (but feel free to make yours from scratch). Eclair cake is creamy and decadent with a luxuriously chocolatey bite, just like any good chocolate eclair should be.
Servings: 15
Ingredients:
- • 2 cups whole milk
- • 2 packages (3½ ounces each) instant vanilla pudding mix
- • 1 container (8 ounces) frozen whipped topping, thawed
- • 1 package (14.4 ounces) whole graham crackers
- • 1 container (16 ounces) chocolate frosting
Directions:
- • In a large bowl, whisk together milk and pudding mix for 2 minutes.
- • Fold in whipped topping until well-combined.
- • In a 13x9 baking dish, layer graham crackers evenly over the bottom.
- • Spread half of the pudding mixture evenly over the grahams, and repeat layers.
- • Top with the remaining graham crackers.
- • Spread chocolate frosting over the top.
- • Cover and refrigerate at least 3 hours.
- • Cut into squares and serve.
