Chocolate Eclair Cake

• servings: 12 servings
• active time: 23 hours
• total time: 23 hours 2 minutes

Ingredients

2 box(es) instant French vanilla pudding (3.4 oz each)

3 cup(s) milk

8 ounce(s) frozen whipped topping, thawed

1 box(es) graham crackers

1 jar(s) hot fudge topping (11.75 oz)

1 jar(s) maraschino cherries (12 oz)

Directions

Using an electric blender or wire whisk, blend pudding and milk in a large bowl until smooth.

Stir in Cool Whip.

Stir until creamy and well combined.

Line the bottom of a 9x13 pan with graham crackers.

Pour and spread half of the pudding mixture on top of the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture onto the graham crackers. Add another layer of graham crackers.

Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over the top layer of the graham crackers. Spread until smooth.

Garnish top with maraschino cherries. Refrigerate for at least 6 hours, or, for best results, overnight.