Chocolate Eclair Cake

This is one of my husband's absolute favorite desserts. My mother-in-law loved it too, and every time she brought it to an event came home with an empty pan.

It is an eclair/cream puff shortcut.

Meredith dropped by yesterday to bring Christine's bike back and brought Kristen and Logan with her specifically so they could have a piece and taste it.  She thinks I should make it more often.  I guess maybe I should!  It is so quick and easy.  Delicious too.  They asked for the recipe and I told them I'd email it, but then they said to just put it on the blog.

I got the recipe from Kim Ridge, a neighbor of ours when we lived in Orem about 30 years ago. You know it's a good one if you still make it after 30 years.

Chocolate Eclair Cake

1 box graham crackers

2 large packages instant vanilla pudding

6 cups milk

1 small tub cool whip

1 can Pillsbury Chocolate Fudge frosting

1.  In a large bowl, combine milk and both packages of pudding together and mix on low with a mixer for 3 minutes.  Set aside to thicken and set. 

2.  Fold the small tub of cool whip into pudding.

3.  Line the bottom of a 9 X 13 inch pan with graham cracker squares/rectangles. Pour 1/2 of the pudding/cool whip mixture over the graham crackers.

4.  Place another layer of graham crackers on top of the pudding layer.  There will be a few spaces on the sides and at the top that you might need to add a 'sliced' cracker to.  Put your craham cracker on a cutting board and with a serrated knife, softly and carefully with a sawing motion cut through the cracker to the size you need.  Don't be scared:  it is really easy!

5.  Pour remaining pudding mixture on top.

6.  Add another layer of graham crackers as in step #4.

7.  Refrigerate at least overnight but it is best at 24 hours. (or made 1st thing in the morning for that night.  You get the idea.)

8.  A couple of hours before serving:  take foil off of frosting.  Place in microwave for about 10-15 seconds to soften slightly.  This does 2 things:  makes it easy to spread and gives it a pretty shiny sheen.  Pour over top layer of graham crackers and frost until smooth. Put it back in the refrigerator.

Cut in squares to serve.  It is easier to use a medium to regular size spatula to serve and slide off with a table knife.

Just remember, the longer it chills the better it is!