Eclair Cake

  • Yield: several servings


2packages 3 1/2 oz instant vanilla pudding
3 1/2cups milk
1-- 8 oz frozen cool whip
1box graham crackers
2-- squares of unsweetened or semi sweet chocolate
3tablespoons butter
2teaspoons vanilla
1 1/2cups confectioner sugar
3tablespoons milk



Mix pudding and milk and beat for 2 minutes.  Add the cool whip and mix thoroughly.  Butter the bottom of a cake pan 9" x 13".  Then put a layer of graham crackers on the bottom.  Pour about 1/2 of the pudding/cool whip mixture over the crackers.  Put another layer of graham crackers.  Pour the rest of the pudding mixture over this layer of graham crackers.  Put on a top layer of graham crackers.  Put in the refrigerator and chill for 2 hours before putting on the chocolate topping.


Melt chocolate and butter in bowl over hot water (or in double boiler).  Add remaining ingredients and beat until smooth.  Spread over the top layer of graham crackers and chill for 24 hours (time needed to set really good).  Then serve.