Chocolate Eclair Cake

By Jenusa

Ingredients

• 2 (3.4 ounce) packages instant vanilla pudding
• 3 1/2 cups whole or 2% milk
• 1 (8 ounce) container whipped topping, thawed
• 1 box graham crackers
• 1 can purchased dark chocolate frosting

Details

Servings 16
Cooking time 490mins
Adapted from culinaryhill.com

Preparation

Step 1

In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.

Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.

Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.

Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.