Éclair Birthday Cake

• 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

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.

crackers, milk, frosting, confectioners sugar, cocoa, shortening, milk, grapeseed oil, vanilla

Taken from tastykitchen.com/recipes/desserts/eclair-birthday-cake/ (may not work)