Éclair Birthday Cake

Name: Éclair Birthday Cake
Ingredients: 1 pound Graham Crackers; 2 boxes (3.4 Oz. Box) Jello Instant Vanilla Pudding; 3-1/2 cups Whole Milk; 9 ounces, weight Cool Whip; _____; FOR THE FROSTING:; 1-1/2 cup Confectioners Sugar; 3 Tablespoons Cocoa Powder; 2 Tablespoons Shortening; 3 Tablespoons Whole Milk; 1 Tablespoon Grapeseed Oil (or Canola Oil); 1/2 teaspoons Vanilla Extract

12 ingredients

10 steps

Ingredients

1 pound Graham Crackers
2 boxes (3.4 Oz. Box) Jello Instant Vanilla Pudding
3-1/2 cups Whole Milk
9 ounces, weight Cool Whip
_____
FOR THE FROSTING:
1-1/2 cup Confectioners Sugar
3 Tablespoons Cocoa Powder
2 Tablespoons Shortening
3 Tablespoons Whole Milk
1 Tablespoon Grapeseed Oil (or Canola Oil)
1/2 teaspoons Vanilla Extract

Directions

1

Cake:
2

Butter a 13x9 cake pan. Line the bottom with graham crackers.
3

Combine pudding and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes.
4

Add Cool Whip to the pudding. Mix until combined.
5

Pour half of the pudding mixture over the first layer of graham crackers.
6

Create another layer of graham crackers on top of pudding mixture. Top with remaining pudding mixture. Create a final layer of graham crackers on top.
7

Refrigerate for at least 2 hours before frosting.
8

Chocolate Frosting:
9

Combine confectioner's sugar, cocoa powder, shortening, milk, oil and vanilla extract in a stand mixer. Paddle until light and fluffy.
10

When cake is properly chilled, frost the top layer of graham crackers with chocolate frosting.