Homemade Faux Chocolate Éclair Cake

Bettyskitchen's picture

Jun. 03, 2011

Ingredients

Graham crackers 1 Pound
Instant vanilla pudding 5 Ounce (1 Large Package)
Milk 3 Cup (48 tbs)
Cool whip whipped topping 8 Ounce (1 Container)
Chocolate frosting/1 can chocolate frosting 10 Ounce (1 Recipe Of Betty'S All
Cooking oil spray 1 Tablespoon

Directions

Spray the bottom and sides of a 13-inch by 9-inch by 2-inch baking dish or pan with cooking oil spray. Cover the bottom with 1 inner pack of graham crackers. Set aside. In a large mixing bowl, combine a large package of vanilla pudding with 3 cups milk. Beat with an electric mixer or stick blender for about 2 minutes, until pudding thickens. Let the pudding sit in the refrigerator for 5 to 10 minutes to set. Gently fold in an 8-oz. carton of Cool Whip. Pour half of the pudding mixture over the layer of graham crackers in the baking dish. Place the second inner pack of graham crackers over the pudding layer. Pour the remaining pudding over the second layer of graham crackers. Cover the pudding layer with the third inner pack of graham crackers. Cover with plastic wrap and refrigerate for 2 hours. When almost 2 hours have elapsed, make Betty's All-Purpose Chocolate Frosting. Spread over the top of the top layer of graham crackers. Cover with plastic wrap and refrigerate for 24 hours. Use a spatula to divide and lift pieces of cake onto nice serving plates. This dessert will taste like Chocolate Eclairs. I hope you like it! --Betty

This video is a creation of bettyskitchen. You can visit bettyskitchen for complete recipes, and more videos.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 761Calories from Fat 227

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 931 mg38.79%

Total Carbohydrates 129 g43%

Dietary Fiber 2 g8%

Sugars 76 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet