1 box Graham Crackers
2 small (3.4 oz) packages Vanilla Instant Pudding
3 cups milk
8 oz tub of Whipped Topping
1/3 cup unsweetened cocoa powder
1/4 cup milk
1 cup sugar
2 tbsp butter
1 tsp vanilla
The first thing I do is make the frosting, because everything else can be done while it is cooling. (if you're using store-bought...skip ahead!)
In a small pan, combine the cocoa powder, milk and sugar over medium heat. When it comes to a boil, cook for one minute. Remove from heat and add butter and vanilla. Mix well and let cool for 15 minutes.
While it is cooling, line a 9x13 pan (I like glass) with graham crackers. Get them to fit as best you can.
Mix pudding mixes with milk. Then fold in the whipped topping.
Layer half of the pudding mixture on the graham crackers.
Place a second layer of graham crackers over the mixture. Now add the rest of the pudding mixture and one final layer of graham crackers.
Pour the frosting over the last layer of graham crackers and spread.
Place the eclair cake in the refrigerator and leave for at least 4 hours. Even better if you make it the night before you need to serve it!
Tommy Dylan and Brook Taylor have been co-hosting mornings together since December of 2004. Their desire is to encourage others to encourage others.
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