Chocolate Eclair Cake
How to Make Chocolate Eclair Cake
- Beat pudding and milk until thick. Fold in cool whip. Line a 9 x 13 pan with graham crackers. Pour 1/2 of the pudding mixture over crakers. Add another layer of crackers, then cover with remaining pudding. Add another layer of graham crackers.
- Then microwave the icing for about 30-45 seconds. You want it to be able to pour. Then pour over the graham crackers. Refrigerate for about 4 hours.