How Do You Make Chocolate Eclair Cake?
This has got to be, by far, the best cake I’ve ever assembled. It rarely makes it past 24 hours in my refrigerator. It is simple, quick, yet decadent for a party! You will save this treasure for years to come! Mix pudding and milk togther and beat on high for two minutes. Fold in cool whip. Open one package of chocolate graham crackers. There are three in a box. Layer the bottom of a 13′ X 9′ pan with these. Pour half of the pudding mixture over the newly laid graham crackers. Make sure to spread the pudding evenly to ensure cake cuts evenly. Top with a second package of chocolate graham crackers. Pour the second half of the pudding mixture over the graham crackers. Top with remaining package of graham crackers. Put this in the refrigerator for one hour. Take out and spread icing over the top of the eclair cake. Put back in refrigerator for at least 24 hours before serving.
