We celebrated our extended family’s November birthdays last weekend, and my mom made this brutally delicious “cake” for dessert. It’s pretty easy and doesn’t take much time to prepare, (although it does have to sit in the refrigerator for several hours in the middle, plus a whole day at the end).
Chocolate Eclair Cake
- 1 lb graham crackers (appx)
- 3½ c milk
- 2 small pkg vanilla instant pudding
- 9 oz ctn Cool Whip
Frosting:
- 6 Tbsp unsweetened cocoa
- 5 Tbsp butter, melted
- 2 tsp honey
- 1 tsp vanilla extract
- 1½ c confectioners sugar
- 3 Tbsp milk
Butter a 9″ x 13″ pan and layer the bottom with graham crackers (whole, not crushed!)
Combine instant pudding and milk and beat for 2 minutes. Fold in Cool Whip.
Cover graham crackers with half of the pudding mixture. Add another layer of graham crackers and the rest of the pudding mixture. Top with another layer of graham crackers.
Refrigerate for at least 2 hours.
Mix all frosting ingredients and spread on the cake.
Refrigerate for 24 hours.
Enjoy!
