Double Chocolate Eclair Cake
- 14.4 ounce box graham crackers
- 3 cups milk
- 2 3.4 ounce boxes chocolate instant pudding
- 8 ounces whipped topping
- 16 ounces chocolate frosting
- Layer bottom of 9x13 pan with single layer of graham crackers.
- In a medium bowl, whisk together milk and pudding until combined. Stir in whipped topping.
- Pour half of pudding mixture over graham cracker layer.
- Place another single layer of graham crackers over pudding mixture.
- Spread remaining pudding mixture over graham crackers and top with an additional graham cracker layer.
- Spoon frosting into microwave safe bowl and microwave for 1 minute. Spread on top of dessert. Refrigerate for at least four hours prior to serving.
Recipe by I'm an Organizing Junkie at https://orgjunkie.com/2014/06/double-chocolate-eclair-cake.html
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