Chocolate Eclair Cake
I'm going to make this. Has anyone made one before.
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.
This is one of my family's favorites! Try it with French Vanilla pudding...yum! Instead of the cocoa powder & such, I use ready-made frosting. Put the frosting container in the microwave for about a minute & then pour it over the layered grahams.
I don't think I've made it, but I think I've had it.
I can eat ready made frosting out of the container. Do the graham crackers get soggy from the pudding or do they stay somewhat crisp?
I make this quite a bit, it is so good!! I take it to work for the monthly dinners sometimes too...The graham crackers do not stay crispy,they're not a soggy nasty mess either, they're just good, and I personally DO NOT use any frosting on top, it makes it way to sweet for my taste. I've also used the french vanilla, and also chocolate.......MMMMMM!!
They're all good!!!
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