Zutaten für Sheri's Chocolate Eclair Cake
- 1 (14 1/2 ounce) box graham crackers
- 3 1/2 cups milk
- 3 (3.4 ounce) packages French vanilla instant pudding mix
- 1 (12 ounce) container cool whip, thawed
- 1 (16 ounce) container chocolate frosting, warmed
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Zubereitung von Sheri's Chocolate Eclair Cake
- Butter the bottom of a 9x13 inch baking pan.
- Arrange a single layer of graham crackers in the prepared pan, breaking crackers as needed to fill any gaps.
- In a medium bowl, beat pudding mix and milk together at medium speed for 2 minutes until smooth and creamy.
- Gently fold in the Cool Whip until just combined.
- Pour half of the pudding mixture evenly over the graham cracker layer.
- Add another layer of graham crackers on top of the pudding.
- Pour the remaining pudding mixture over the second graham cracker layer.
- Top with one final layer of graham crackers.
- Melt chocolate frosting according to package directions (usually in the microwave).
- Drizzle the melted frosting evenly over the top layer of graham crackers.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
173g
Fat
39g
Carbs
21g
