Sunday, January 4, 2015

No Bake Eclair Cake


Ingredients
Filling:
  • 2 (3.5 oz.) boxes vanilla instant pudding
  • 3 c. milk
  • 1 (8 oz.) container Cool Whip
  • Graham crackers
Topping:
  • 1/3 c. cocoa
  • 1 c. sugar
  • 1/4 c. milk
  • 1 stick (1/2 c.) butter (or margarine)
  • 1 tsp. vanilla
Instructions
For the filling: 
  • Combine pudding mix and milk; beat. Stir in Cool Whip. 
  • Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
  • Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. 
  • Pour chocolate topping over the top layer of graham crackers. 
  • Refrigerate over night.

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