Recipe adapted from AllrecipIes
I just have to say that I have been waiting for a long time to post this recipe for you guys! I first heard about this “cake” several years ago while living in Nashville. I had only heard raving reviews, but it wasn’t until about a year and a half ago that I first tried it for myself. After one bite I was instantly hooked. This dessert falls into the “I can’t stop eating it, please take it away from me” category. I honestly don’t make this as often as I would like just because it leaves my willpower manhandled and crying in a corner.
What I love about this cake is how simple it is to put together, the fact that there is no actual baking involved, and how much it actually tastes like an eclair. The pudding and cool whip combination is one of my favorites, and I like to use it as a dip for some of the extra graham crackers. I like to use skim milk and fat free cool whip (you could even use sugar free pudding) so I don’t feel quite so bad when I eat so much. I prefer more of a milk chocolate for the frosting, but you could use a dark chocolate as well. It really is important to let this set in the refrigerator overnight before serving. Doing this allows the graham crackers to soften and give the dessert more of it’s “cake” consistency. Enjoy!
Chocolate Eclair Cake
1 Box graham crackers (not all will be used)
2 large boxes (5.1 oz) vanilla instant pudding
2 ½ cups skim milk
16 oz reduced fat or fat free cool whip
1 container chocolate frosting
Line the bottom of a 9 x 13 inch pan with graham crackers. You will need to break some up to fit the edges. In a medium sized bowl combine pudding, milk and cool whip. Spread half the pudding mixture over the graham crackers. Cover with another layer of graham crackers, the remaining pudding mixture, and top with final layer of graham crackers. Remove aluminum top of frosting and place in microwave for 45-60 seconds, until it becomes melted and thin. Pour over top of cake. Refrigerate for 12 hours before serving.