Chocolate-hazelnut Éclair cake

Ingredients: 2 packages of white chocolate pudding mix, 3 cups of milk, 1 teaspoon of vanilla extract, 1(8oz) container of frozen whipped topping, thawed, 1(7oz) jar of marshmallow crème, 1 package of graham crackers, 1 cup of bittersweet chocolate, 1 jar of chocolate-hazelnut spread, 1 and 1/3 cups of chocolate syrup.

I first mixed the 2 pudding mixes together with milk and vanilla in a large bowl. Then I mixed the whipped topping with a jar of Marshmallow cream. Then I mix the whipped topping mixture into the pudding.

In a 13x9 inch freezer safe baking dish arrange one third of the graham crackers in an even layer to cover the dish. Spread half of the pudding mixture over the crackers. Then sprinkle half of grated chocolate. Repeat layers and top with graham crackers on top.

In a medium bowl beat the chocolate- hazelnut spread with the chocolate syrup. Then spread over the graham crackers. Cover pan and freeze for 8 hours.

The recipe is found in Paula Deen’s May/June 2015 magazine on page 56.