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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License