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 sometimes like to freeze it for an hour before serving for an even firmer texture. I love it!
Yield: Makes one 9" x 13" cake
1 box (14oz) 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) can prepared chocolate frosting
1. Line the bottom of a 9x13 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.
Image: Chocolate eclair cake, originally uploaded by Jeremy Carbaugh.