Chocolate Eclair Layers (Print Version)
# Ingredients:
→ Cake Layers Components
01 -
3 cups of cold milk for mixing
02 -
One box of graham crackers
03 -
2 packages (3.4 oz each) of instant vanilla pudding
04 -
A single 8 oz tub of whipped topping, thawed
→ Chocolate Frosting Ingredients
05 -
1 cup of powdered sugar, sifted
06 -
1 teaspoon of vanilla extract for flavor
07 -
3 tablespoons of milk, added gradually
08 -
1/3 cup cocoa powder, unsweetened
09 -
2 tablespoons melted unsalted butter
# Instructions:
01 -
Combine the pudding mixes with cold milk in a big bowl. Stir until thick and creamy. Gently fold the whipped topping into the mix until evenly combined.
02 -
Place graham crackers neatly on the bottom of a 9×13 dish. Spread half the pudding mixture on top. Add another layer of crackers, then spread the rest of the pudding. Finish with one more layer of crackers.
03 -
Stir cocoa powder with powdered sugar in a medium bowl. Add vanilla, melted butter, and milk, then mix until it’s smooth and easy to spread.
04 -
Spread the chocolate frosting across the top layer of crackers. Cover the dish, then refrigerate for 4 hours or longer to set.
05 -
Cut into portions and serve cold.
# Notes:
01 -
Chilling for at least 4 hours is crucial. Overnight is even better for a softer texture.
02 -
If your frosting feels too thick, mix in some extra milk to loosen it up.
03 -
Switch out vanilla pudding for butterscotch or chocolate to change things up!