Chocolate Eclair Dessert

Ingredients:
Filling:

  • 2 (3.5 oz.) boxes vanilla instant pudding
  • 3 c. milk 
  • 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream} 
  • 1 (14.4 oz) box graham crackers 
  • Topping:
  • 1/3 c. unsweetened cocoa powder
  • 1 c. granulated sugar 
  • 1/4 c. milk 
  • 1/2 c. butter {1 stick} 
  • 1 tsp. vanilla extract 

Directions:

FOR THE FILLING:  

  • Combine dry pudding mix and 3 cups milk; beat until well mixed. 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. Spread evenly to completely cover graham crackers.
  • Refrigerate over night.

 

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