No-Bake Chocolate Eclair Cake - cooking recipe

Ingredients
    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
Preparation
    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.

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