Eclair Cake
Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
15 minIngredients
Directions
Mix pudding and milk, stir as box directs.
Add cool whip.
Place 15 crackers squares on bottom of a 13×9 inch pan.
Add ½ of the pudding mix.
Place another 15 crackers on top.
Add remaining pudding.
Top with another 15 crackers.
Then mix together the cocoa, butter and sweetened condensed milk.
Blend over heat until together.
Place it on top of the crackers.
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