Chocolate Eclair Cake - cooking recipe

Ingredients
    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
    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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