CHOCOLATE ÉCLAIR CAKE

This cake is a staple in our family! Awful cook? This cake is quick and easy!

SERVINGS

12

PREP TIME

15 MINUTES

COOK TIME

8 HOURS

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Ingredients:


  • 1 box of honey graham crackers
  • 1 package (3.4oz) of pistachio instant pudding mix
  • 1 package (3.4 oz) of French vanilla pudding mix
  • 1 container ( 8oz) of cool whip
  • 2 3/4 c Milk
  • 1 container of chocolate frosting


Directions:


  1. Layer the graham crackers on a 9 x 13 baking dish evenly across the pan
  2. In a mixing bowl combine the pistachio instant pudding mix and the French vanilla pudding mix with the milk. Whisk together until smooth.
  3. Fold in the cool whip
  4. Layer in a 13x9 dish graham crackers, pudding, graham crackers, pudding, graham crackers.
  5. Melt 1 container of frosting for about 30 seconds in microwave and or 2 minutes over the stove top. Warming the frosting up allows it to become easily spreadable, do not ever heat.
  6. Spread on top of the graham cracker layer.
  7. Place in fridge for 8 hours.


Tips/Tricks: Feel free to make the instant Jell-O pudding mix with dairy free milk per the instructions on the website. I would recommend using a dairy free cool whip as well (Cocowhip). Also look for a frosting that does not have milk-fat in it. Typically Duncan Hines carries frostings without milk-fat. This can easily be made completely dairy free, If you do give it a try, please let us know how it comes out!


Stevie's grandparents always made this for her growing up! To this day her Grandfather insists the recipe can only be made with French Vanilla pudding mix. He will not make the recipe without it! We took this cake hiking with us over the weekend that's how much we love it!


Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.


As always, stay well.

Love,

Diane & Stevie


Recipe added: 2/3/2021

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