Recipe(tried): Chocolate Eclair Cake (using graham crackers, no bake)

Hi Bonnie,

This is the recipe I have been using since 1993 when I was introduced to this dessert in the Panhandle.

At first bite, I thought it was layers of thin spongecake, french custard and milk chocolate...imagine my surprise when I coaxed this recipe out of the owners of a small cafe I knew.

It is delicious, let the dessert rest overnight before serving, this is what turns the graham crackers into a sponge-like texture.

Enjoy!!

CHOCOLATE ECLAIR CAKE

This is our favorite summer gathering dessert...it goes quick!!

2 pkgs. (4 oz. each) French Vanilla Pudding mix
3 cups milk
1 (8 oz.) container Cool Whip, thawed
1 (1 lb.) box graham crackers
1 container Milk Chocolate Frosting

Mix the (dry) pudding with milk using an electric mixer until thick. Fold in Cool Whip.

Layer graham crackers in bottom of 13x9x2-inch pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there are no more crackers.

Frost the top by putting frosting in all 4 corners of the pan and working your way in across the top.