Chocolate Eclair Cake

For a super easy, no-bake, end of summer dessert ~

try this!

Line a baking dish with chocolate graham crackers.

Combine two boxes of french vanilla instant pudding mix
with three cups of milk.

Add a container of cool whip.

Spread half the pudding mixture over graham crackers.

Layer more graham crackers and pudding mixture,

and end with a third layer of graham crackers.
Pop cake in the fridge for an hour or two.

Remove lid and foil wrap from a container of chocolate frosting.
Microwave frosting for 20-30 seconds and then pour over cake.

Refrigerate until serving and enjoy! :-)

Chocolate Eclair Cake

12 servings

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant french vanilla pudding mix
3 cups milk
1 (8 ounce) package frozen whipped topping, thawed
1 (16 ounce) can prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding. Fold in the whipped topping. Spread half the pudding mixture over the graham crackers. Place another layer of graham crackers on top of the pudding and then spread the rest of the pudding. End with a third layer of graham crackers. Place pan in the refrigerator to chill for an hour or two. Remove lid and foil from frosting and warm in microwave for 20-30 seconds. Pour frosting over the top of the cake. Refrigerate for at least 4 hours before serving. Enjoy!

Linked to Gooseberry Patch Recipe Roundup.