Chocolate Eclair Torte

  • 1 box (1 lb.) cinnamon graham crackers
  • 2 (3.5 oz.) packages instant French vanilla pudding
  • 3 cups whole milk
  • 1 (8 oz.) frozen whipped topping, thawed
  • 1 container (14 oz.) chocolate fudge frosting
  • Chocolate-covered espresso beans, optional

Grease the bottom of a 9x13-inch baking pan. Line the bottom of the pan with graham crackers. Lay them flat. You may need to break some into smaller pieces to fit into the bottom of the pan.

Mix the pudding with the milk. Beat with an electric beater/stand mixer for 1-2 minutes. Fold in the whipped topping.

Pour half of the pudding mixture over the graham crackers. Place a second layer of the graham crackers over the pudding mixture. Pour the remaining pudding mixture over the crackers. Top the pudding with a final layer of graham crackers.

Cover and refrigerate the pan for 6-8 hours. Remove the metal covering completely from the frosting and microwave for 30 seconds at a time until the frosting is pourable. Spread evenly over the torte and cover and chill for another 2 hours before serving. If desired, add chocolate-covered espresso beans to the top of each serving. Store any leftovers covered in the refrigerator.

  • Yields: 16-20 servings
  • Preparation Time: 30 minutes, plus 8-10 hours chilling time
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