Chocolate Eclair Cake

This Chocolate Eclair Cake is a crowd-pleasing, show-stopping, all-time favorite dessert that takes only a few minutes to prepare. Layers of graham crackers, a super creamy filling made with vanilla pudding and handmade whipped cream, and a rich chocolate glaze top this Chocolate Éclair Cake.

Ingredients

• 1 graham cracker box (cinnamon)
• 2 (3.4-ounce) cartons instant French Vanilla pudding (½ teaspoon)
• one of the bags was taken
• Cool Whip (16 oz.)
• 3 ½ cups full milk
• Dark chocolate fudge frosting (16 oz.)

Instructions

Spray the bottom and edges of a 9x13x3-inch baking pan with nonstick cooking spray.

It’s critical to use a 3-inch deep dish because it allows the graham crackers to be snugly packed against all of the corners.

Use a mixer with a whisk attachment or a mixing bowl and a whisk to combine the pudding and milk.

Fold in the Cool Whip until it is completely integrated and no white or yellow swirls remain.

You want the mixture to be completely yellow and consistent.

In half, divide the pudding mixture.

Using an offset spatula, spread the first half of the pudding mixture over the initial graham cracker layer until it is completely covered.

Make every effort to level each layer so that your final result is uniformly spread.

On top of the pudding layer, spread the second layer of graham crackers to the sides.

Over the second layer of graham crackers, evenly spread the remaining pudding mixture.

Place the third and final layer of graham crackers around the perimeter of the pan.

Microwave the dark chocolate fudge frosting tub for 30 seconds (DO NOT microwave the frosting in the tub; transfer to a microwave-safe basin), then remove and stir thoroughly.

Microwave for an additional 30 seconds, stirring to break up any lumps.

Pour the frosting over the top of the final layer of graham crackers and gently spread to the edges.

To level out your layers, gently shake your entire dish back and forth with two hands for a few seconds.

Refrigerate for 10 hours or overnight after wrapping in saran wrap.

Remove the cake from the fridge 15 to 20 minutes before serving to allow the frosting topping to regain its gorgeous shine.