Chocolate Eclair Cake
Chocolate Eclair Cake is an easy dinner. Made with 1 lb. box graham crackers, 2 small pkg. instant french vanilla pudding, 3 c. half and half, 8 oz. thawed cool whip and any can of chocolate icing, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Lightly butter 9 x 13-inch Pyrex dish and line bottom of pan with layer of graham crackers.
Fill in empty spaces with crackers, too.
Prepare instant pudding according to directions, but use only 3 cups of half and half.
Fold pudding into thawed Cool Whip.
Pour 1/2 mixture over graham crackers.
Place another layer of crackers on top of pudding, then pour other 1/2 of mixture.
Place another layer of graham crackers on top. Refrigerate for 2 hours.
Spread icing on top layer of crackers and refrigerate another 2 hours.
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