Ingredientes para Mom's Chocolate Eclair Cake
- Graham Cracker
- French Vanilla Pudding Mix
- Enough half-and-half to prepare the pudding according to package directions
- 8 ounces (227g) whipped topping (Cool Whip or equivalent)
- Approximately 16 ounces (450g) chocolate frosting
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Cómo preparar Mom's Chocolate Eclair Cake
- Prepare three (3) 3.4-ounce packages of French vanilla instant pudding according to package directions, using half-and-half instead of milk.
- Gently fold in 8 ounces (227g) of whipped topping (Cool Whip or equivalent).
- Layer graham crackers and pudding mixture in a 9x13 inch baking dish, beginning and ending with a layer of graham crackers.
- Layer in this order: graham crackers, pudding mixture, graham crackers, pudding mixture, graham crackers.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften.
- In the morning, frost the cake with your favorite chocolate frosting (approximately 16 ounces/450g).
- Keep chilled until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
131g
Fat
3g
Carbs
16g
