A few weeks ago we celebrated our 15th wedding anniversary. Since our anniversary fell during the week, we we decided to stay in and grill out. We grilled skirt steak (our new favorite) and had crack potatoes. YUM!
For dessert I made this Chocolate Eclair Cake. I haven’t made this dessert in years. I’m not sure why because it is Chicken Legs’ all-time favorite dessert. I decided to surprise him and make it for our anniversary dinner. OMG – I forgot how good this is! It gets better the longer you let it sit. I only made a half batch and we almost finished it all by ourselves. It is so light; it is hard to stop eating! This is a great recipe for a crowd. It is easy to make and makes a ton. Make it tonight and it will be perfect in time for Easter dinner.
Chocolate Eclair Cake
1 box graham crackers
2 (3 1/4-ounce) boxes French vanilla instant pudding
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting
Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with whole graham crackers.
In the bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer.
Pour over the remaining half of the pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.