Shelly's Best Tasting Chocolate Eclair Cake
Makes:
9x13 cake
Total Time:
4 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Puddings & Custards
what you need
- 2 pkg. Jell-O French Vanilla Pudding
- 1 tub Cool Whip
- 1 pkg. Nabisco Graham Crackers
- 1 pint heavy whipping cream
- 1/2 cup sugar
- 1/4 cup cocoa or dark cocoa powder
make it
Place a glass or metal bowl in freezer to obtain optimum temperature when making heavy whipping cream. Mix pudding according to package directions. Fold in tub of Cool Whip.
Layer a 9x13 pan with Nabisco Graham Crackers and 1/3 of pudding mix. Continue layering until you have used all the pudding mix and have a layer of Nabisco Graham Crackers on top.
Take bowl out of freezer and add heavy whipping cream, sugar and cocoa. Beat on high just until stiff peaks form. "Frost" your cake with the whipped cream mixture.
Refrigerate at least 4 hours, overnight is best. Keep chilled until served.
Notes
