Chocolate Eclair Cake
Chocolate graham crackers layered between creamy vanilla
custard, topped with chocolate glaze. Very rich and habit
forming. Makes 1 9x13 pan (12 servings).
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
Directions
1 In a large bowl, combine pudding mix and 3 cups milk;
mix well. Fold in whipped topping and beat with mixer for
2 minutes.
2 In a buttered 9x13 inch baking dish, spread a layer of
graham crackers on the bottom of the dish.
3 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.
4 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.
5 Pour sauce over graham cracker layer and refrigerate
until set; serve.
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