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Chocolate Eclair Cake

Recipe from the May 2012 Newsletter

Serves 8


    • 1 package graham crackers
    • 2 (3-ounce) packages instant vanilla pudding
    • 3 1/2 cups milk
    • 1 (8-ounce) package whipped topping
    • 1 package chocolate frosting mix


    Line 9x11 baking dish with graham crackers to cover bottom. Whip pudding and milk. Add cool whip to pudding mix and mix until smooth. Add a layer of pudding mix on top of graham crackers. Add another layer of crackers, and top with another layer of pudding mix. End with a cracker layer and frost with chocolate frosting. (You can just buy a can of the pre-made stuff and stick it in the microwave for about 10-15 seconds to soften it up a bit and then it spreads easier!). Let set in fridge for at least an hour or overnight if you can.

    May 2012 Newsletter

    Be sure to check the Cook'n Recipe Archive for more recipes.

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