Chocolate Eclair Cake
Ingredients:
- Filling
- 2 (3.5 ounce) boxes vanilla instant pudding
- 3 cups milk
- 1 (8 ounce) container non-dairy whipped topping
- Graham crackers
- Topping
- 1/3 cup cocoa
- 1 cup sugar
- ¼ cup milk
- 1 stick butter or margarine
- 1 teaspoon vanilla
Directions
Combine pudding mix and milk; beat. Stir in whipped topping.
Place a layer of graham crackers in the bottom of a 9x13 inch dish. Spread ½ of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
Pour chocolate topping over the top layer of graham crackers.
Refrigerate overnight.