Eclair Cake


°2 packages (3.5 oz) instant vanilla pudding mix
°8 ounces whipped topping (cold whisk), thawed
°3 cups of milk
°2 square graham cracker sleeves
°16 oz container chocolate cream

* Methods 

In a medium bowl, combine pudding mixture, milk, and cold whisk.
In a 9" x 13" baking dish, arrange one layer of graham cracker squares on the bottom.
Spreading half of pudding mix on the biscuits.
Spread other layer of graham crackers on pudding mixture.
Then spread the other half of the pudding mixture over the biscuits.
Place a final layer of graham crackers.
Cover the dish with plastic wrap and place in the refrigerator for about 30 minutes to an hour to allow the pudding to set.
When ready, microwave the bowl of chocolate cream for about 15 seconds to soften (remove lid and lid before microwave).
Get out the garnishing cream and flip it. It should be easily spreadable now.
Remove the plastic wrap from the pan and spread the chocolate cream evenly over the top layer of the graham crackers.
Place plastic wrap over the dish and return it to the refrigerator to cool overnight.
This dessert gets better with time. Graham crackers take a long time to soften

Enjoy !