Ingredients

The following ingredients have 12 Servings
  • 3 1/2 cups whole milk
  • 2 boxes (3.4 ounces each) instant French vanilla pudding mix
  • 16 ounce tub Cool Whip (this is 1 large tub, or use small 8-ounce tubs) (thawed)
  • 1 box graham crackers
  • 1 tub chocolate frosting

Instruction

  • In a large mixing bowl, whisk together the milk and instant vanilla pudding until well combined. Set aside to thicken for a few minutes, stirring occasionally. Once thickened, fold in the Cool Whip.
  • Place a single layer of graham crackers in the bottom of a 9x13-inch pan. Top with half of the pudding mixture. Add another single layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
  • Scoop the chocolate frosting into a microwave-safe bowl and heat in 15-second increments until melted, stirring well between each cooking interval. Pour the frosting over top of the eclair cake.
  • Refrigerate the eclair cake for about 30 minutes until the chocolate frosting is set, then cover with plastic wrap and chill overnight, or 8 hours.
  • Slice the eclair cake into 12 servings and serve chilled.