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Shelly's Best Tasting Chocolate Eclair Cake
Shelly's Best Tasting Chocolate Eclair Cake

Shelly's Best Tasting Chocolate Eclair Cake

4 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
4
Refrigerate at least 4 hours, overnight is best. Keep chilled until served.
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