CHOCOLATE ECLAIR CAKE
Chocolate Eclair Cake
- Cooking Time: 0
- Servings: about a dozen
- Preparation Time: 20-30
- 2 pkg instant French Vanilla pudding
- 3 ½ cups milk
- 18oz cool whip
- Whole graham crackers (box)
Mix milk and pudding together until thick. Blend cool whip into mix.
Line 13" x 9" pan with whole graham crackers.
Pour in half of pudding mixture.
Layer graham crackers and rest of pudding mixture and top with 3rd layer of graham crackers.
Refridge for 2 hours.
Frost with chocolate frosting and top with crushed walnuts-optional
(if French vanilla pudding unavailable, add 2 tsp vanilla to regular vanilla pudding.)