Chocolate Eclair Cake - cooking recipe
Ingredients
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1 large box instant vanilla pudding, prepared as directed
1 (12 oz.) carton Cool Whip
1 box graham crackers
1/4 c. powdered sugar
1/3 c. cocoa
1/4 c. milk
1 stick butter or margarine
Preparation
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Mix Cool Whip with already prepared pudding; set aside.
In medium saucepan, mix powdered sugar, cocoa and milk; cook until bubbly and set aside.
Melt butter and pour over the graham crackers.
Refrigerate, covered, these three mixtures overnight. Next day, layer alternately in a 13 x 9-inch pan, the graham cracker mixture on bottom, then the pudding and Cool Whip mixture, and end with a graham cracker layer.
Pour cooked cocoa mix over the top.
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