Chocolate Eclair Cake

  • 2 (3.5 ounce) packages instant chocolate fudge pudding mix
  • 3 cups milk
  • 1 (16 ounce) package graham cracker squares
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup half & half

Using an electric mixer, thoroughly blend the pudding mix and milk.

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Place the chocolate chips and half & half in a microwavable bowl. Microwave on HIGH for 1 minute and stir the mixture until all of the chocolate chips are melted into the half & half. If needed, microwave in 30 second increments until the chips are melted. Pour the mixture over the top layer of graham crackers and spread evenly over the entire top of the cake. Cover and chill at least 4 hours before serving.

  • Yields: 15 servings
  • Preparation Time: 15 minutes, plus chilling time
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