Ingredients for Sheri S Chocolate Eclair Cake
- Graham Cracker
- 3 cups milk
- French Vanilla Instant Pudding
- 1 (8 ounce) container Cool Whip whipped topping, thawed
- Chocolate Frosting
How to Make 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
173g
Fat
39g
Carbs
21g