Chocolate Eclair Cake

Makes: 9 x 13 dish (enough for 7 - 10 servings) 

Ingredients	Qty	Prep
Creme filling
Graham crackers	16 oz
Milk	4 cups
Vanilla pudding	7 oz
Cool whip	8 oz
Choco frosting
Heavy cream	1 cup
Dark choco chips	6 oz	ghirardelli 60%

Method:

• Whisk the vanilla pudding with milk (no lumps) and set aside
• Layer the crackers on the bottom of the 9 x 13 pan
• After the pudding has set, add the cool whip and mix evenly
• Pour half the pudding mix into the pan and spread evenly
• Then add another layer of the crackers, remaining pudding and a final layer of the remaining crackers
• Put the pan in the fridge to cool and set
• Heat the heavy cream over medium flame until it is just simmering
• Then pour the cream over the chocolate chips in a metal bowl
• Stir well until the chocolate is melted and makes a creamy frosting
• Pour the frosting over the crackers and spread evenly
• Refrigerate for at least 2 hours and serve cold