One of my blog followers requested this recipe - and I aim to please my readers! Her husband stopped by the other night as I was serving this for dessert at our family dinner. Naturally we served him up a plate to share with his wife. I guess it is safe to say that they liked it :) ?
I have seen variations of this recipe many times over the years but this was the first time I had actually made it. My friend, Mikasa, shared this recipe at a recipe exchange and I had printed off almost the exact same recipe from AllRecipes.com a few years ago. If you are looking for a dessert that is simple, yet a big crowd pleaser, look no further.
Chocolate Eclair Cake
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham crackers
1 (16 ounce) container prepared chocolate frosting (I didn't use this. I made my own frosting. I'm kind of a store bought frosting snob :). See the bottom of the recipe for the instructions to make your own.)
In a medium bowl, combine both pudding mixes and the milk with a whisk. Let stand for a minute to begin thickening. Fold in the container of whipped topping. Arrange a single layer of graham cracker squares in the bottom of a 9x13 pan. You may have to break some of the squares to cover the whole pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of crackers.
Soften the chocolate frosting in the microwave for about 30 seconds to make it easier to spread. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving. Giving enough time to chill is very important! It gives the graham crackers time to soften and be more "cake like."
If you want to make your own chocolate frosting, beat together 3 tablespoons hot water, 3 tablespoons butter, 3 tablespoons cocoa powder and 1-1/2 cups powdered sugar.