Chocolate Eclair Cake (Print Version)

# Ingredients:

01 - 2 packs (3.4 oz each) quick vanilla pudding powder.
02 - 3 1/2 cups of milk.
03 - 1 tub (8 oz) of whipped cream, defrosted.
04 - 1 box of plain biscuits (Petits Beurre would work well).
05 - 1 tin of dark chocolate icing.

# Instructions:

01 - Combine the pudding powder with milk in a bowl until it's smooth and creamy.
02 - Gently fold the whipped cream into the pudding mixture.
03 - Layer the bottom of a 9x13-inch dish with biscuits, breaking some to fill the gaps.
04 - Spread half of the pudding over the biscuits evenly.
05 - Create another layer of biscuits over the pudding.
06 - Evenly spread the rest of the pudding mix on top of the biscuits.
07 - Put the last layer of biscuits over the pudding.
08 - Pop the tin of frosting in the microwave and warm it up for around 20 seconds, then stir to combine.
09 - Spread the warmed icing over the top layer of biscuits.
10 - Put in the fridge for no less than 8 hours, or better, leave overnight before slicing and enjoying.

# Notes:

01 - Tastes even better after a whole day in the fridge.
02 - Can be made a couple of days before you're ready to serve.
03 - Lasts for up to 4 days in the fridge.
04 - Stays fine in the freezer for as long as two months.
05 - Feel free to use homemade versions of the ingredients!
06 - Warm the icing if it's tricky to spread.

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