Are you in need for a easy dessert to take to casual summer parties? Chocolate Eclair Cake is a great way to go. It is best served the first or second day, after being refrigerated for a few hours.

I originally made the frosting from scratch but it turned out kinda grainy and gross. I will go the easy route next time around and try out a pre-made frosting.

So what if it is a little bit white trash? I love it!

Chocolate Eclair Cake
Makes one 9″ x 13″ cake

Ingredients:
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

1. Line the bottom of a 9×13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

2. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.