Chocolate Eclair Cake

Submitted by Mary Wilson

Chocolate Eclair Cake


  • 1 box graham crackers not broken
  • 2 boxes French vanilla instant pudding
  • 3 cups milk
  • 8 oz. Cool Whip
  • Chocolate frosting


  • Spray 9x13 pan with cooking spray. Make a layer of crackers. Mix pudding with milk; add Cool Whip. Spread half over the crackers; make another layer of crackers; spread remainder over crackers. Add final layer of crackers. Frost. Refrigerate.