CHOCOLATE ECLAIR CAKE

Ingredients :

  • 1 (14.4 ounce) box honey graham crackers (You can use chocolate graham crackers, too, and it will take almost the whole box of crackers)
    2 (3.4 ounce) boxes French Vanilla Instant Pudding
    3 cups milk
    1 (8 ounce) container of cool whip
  • Frosting:1 stick butter or 8 tablespoons or 1/2 cup
    1/4 cup cocoa
    7 tablespoons milk
    1 teaspoon vanilla extract
    3 1/2 cups powdered sugar
    1 cup nut pieces, pecans or walnuts (optional)

Directions :

  1. Place a layer of graham crackers in the bottom of a 9 x 13 inch baking dish. Mix the pudding with the milk and cool whip and spread half of it over the graham crackers. Place another layer of graham crackers over the pudding and the rest of the pudding over the second layer of crackers. Add one last layer of crackers on top like in the photos. Add frosting.
  2. Bring butter, cocoa and milk to a boil in a saucepan on top of the stove. Remove and stir in sugar, vanilla extract and nuts. Spread over cake. Makes 8 to 10 servings.

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