Rich, decadent and beyond easy, this ooey-gooey Eclair Cake is also perfect for taking to a potluck supper.
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Easy Eclair Cake ala Chateau Relaxo
In a medium bowl, thoroughly blend by whisking together:
1 (3.5 ounce) package of French Vanilla instant pudding mix
1 (3.5 ounce) package of Cheesecake instant pudding mix
3 cups milk
Gently fold in until well combined:
1 (8 ounce) container Cool Whip whipped topping, thawed
1 (16 ounce) package graham cracker squares (not cinnamon)
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan (or opt to use two smaller pans, if keeping one for home and taking one for sharing). Evenly spread half of the pudding mixture over the graham crackers. Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Chill pan of graham crackers and pudding in the fridge for one hour.
1 (16 ounce) package prepared dark chocolate frosting
IMPORTANT: open can, remove foil liner and re-cover loosely with its plastic top before heating
Heat frosting for 30 - 60 seconds or until mixture is pourable (but not runny). Stir well.
Pour warm frosting over cake. Gently spread over the cake, up to the edges of the pan.
Cover, and chill at least 6 hours before serving (24 hours, optimally). Garnish with your favorite berries, if desired.
Very rich, so a little goes a long way. Enjoy!
Recipe Courtesy Of