chocolate eclair cake |
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. |
