Community Pick
Chocolate Eclair Cake
photo by Izy Hossack
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 453.59 g box honey graham crackers
-
FILLING
- 2 package French vanilla instant pudding
- 226.79 g container Cool Whip, thawed
- 709.77 ml milk
-
CHOCOATE GLAZE
- 56.69 g unsweetened chocolate
- 44.37 ml butter
- 44.37 ml milk
- 29.58 ml Karo syrup
- 4.92 ml vanilla
- 354.88 ml powdered sugar
directions
- Line buttered 9 x 12 dish with graham crackers.
- Combine pudding mix with milk.
- Fold in Cool Whip.
- Pour half of the mixture over crackers.
- Add second layer of crackers.
- Add remaining pudding mixture.
- Add final layer of graham crackers.
- Over medium heat, melt chocolate glaze except for the powdered sugar.
- Remove from heat.
- Beat in 1-1/2 cups powdered sugar.
- Pour over crackers.
- Refrigerate overnight.
Reviews
-
SO simple, SO delish!! Can't believe I only recently heard of this from a friend. I highly recommend refigerating it for at least 24 hours before serving. The crackers will be softer and more cake-like. For the icing, I use 1/2 cup cocoa powder in place of the chocolate (all other ingredients same). Mix cocoa and powdered sugar, melt the butter and stir into dry mix w/milk, then add syrup and vanilla. Pours well.
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Tweaks
-
SO simple, SO delish!! Can't believe I only recently heard of this from a friend. I highly recommend refigerating it for at least 24 hours before serving. The crackers will be softer and more cake-like. For the icing, I use 1/2 cup cocoa powder in place of the chocolate (all other ingredients same). Mix cocoa and powdered sugar, melt the butter and stir into dry mix w/milk, then add syrup and vanilla. Pours well.
RECIPE SUBMITTED BY
Karen5
Cincinnati, OH