Chocolate Éclair Cake
Author: My Dragonfly Cafe
Recipe type: Dessert
- Cake
- 3 c. milk
- 2 small boxes of French Vanilla instant pudding
- 1- 8 oz. container of Extra Creamy Cool Whip
- 1 box of Honey Graham Crackers
- Icing
- 1 c. sugar
- ⅓ c. cocoa
- ¼ c. milk
- ¼ c. butter
- 1 T. vanilla
- Blend 3 cups of milk with the 2 boxes of instant pudding mix.
- Fold in Cool Whip.
- Put one layer of crackers in the bottom of a 13" x 9" x 2" pan.
- Cover with ½ of the pudding mixture.
- Place a second layer of crackers over pudding layer.
- Spread the remaining pudding on top of the crackers.
- For the icing, boil the sugar, cocoa and milk for one minute.
- Remove from heat and add butter and vanilla; stir until butter is melted.
- Stir every 5 minutes for 20 minutes; at this point, it should be smooth and thick.
- Spread on top layer of crackers using a spatula.
- Refrigerate overnight or at least 6 hours before serving.
- Slice servings using the edges of graham crackers as seen through the icing as a guide.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chocolate-eclair-cake/
3.5.3208