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Sunday, March 19, 2017

Chocolate Eclair Cake


- 1 (16oz.) container milk chocolate icing
- 1 box of graham crackers
- 2 (3.4oz.) boxes french vanilla instant pudding
- 3 1/4 cups skim milk
- 1 (8oz.) container light cool whip


- Whisk together milk and pudding for 2 minutes. Fold in the cool whip until mixed well.
- In a 9 x 13 inch baking dish lay graham crackers down on the bottom until covered. 
- Pour half of the pudding mixture on top of the first layer of graham crackers. 
- Lay down another layer of graham crackers and pour the remaining pudding mix over top.
- Add one more layer of graham crackers. Set in fridge until cold (about 2 hours).
- Spread the top of the graham crackers with the chocolate icing. (Icing should be at room temperature). Return to refrigerator for several hours or until ready to serve. 
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