Chocolate Eclair Cake
- 2 packages vanilla instant pudding
- 3 cups milk
- 8 ounces Cool Whip
- 2/3 box graham crackers
Beat pudding and milk until thick. Fold cool whip into pudding. On the bottom of your dish, put a layer of graham crackers, then a layer of pudding. Another layer of graham crackers, another layer of pudding. Repeat for a total of 3 layers pudding and 4 layers graham crackers. Heat a can of chocolate icing for 30 secones, then apply to top of cake. Chill overnight before serving.
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