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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake is from The Meyers Family Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting (melt in the microwave for about 1 minute, let it cool for a few minutes and then poured it over the top)
Directions:
Directions:
Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.

Tip: A box of graham crackers come with 3 packages – use approximately one package per layer. (try to line as many whole ones as possible then brake some into pieces to fill in the open spots.)

 

 

 

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