Chocolate Eclair Cake
Filling:
- 3 boxes (3.4 oz.) instant vanilla pudding
- 3 c. milk
- 1 container (8 oz.) cool whip
- Graham crackers
Topping:
- 1/3 c. cocoa
- 1 c. sugar
- 1/4 c. milk
- 1 stick butter
- 1 t. vanilla
For the filling: Combine pudding mix, and milk. Beat. Stir in Cool Whip and set aside.
Place a layer of graham crackers in bottom of a 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with a final layer of graham crackers.
For the topping: Bring cocoa, milk and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently. Remove from heat, cool 1 minute. Add butter and vanilla to topping, and stir 'til butter is melted.
Pour chocolate topping over graham crackers and refrigerate overnight... or if you're impatient, at least a few hours lol.