Chocolate Eclair Cake Recipe

Ingredients

• 2 (3 ounce) packages instant vanilla pudding
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package chocolate-covered graham cracker cookies
• 1/4 cup milk
• 1/3 cup unsweetened cocoa powder
• 1 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine 2 packages of instant vanilla pudding and 3 cups of milk; mix well until smooth and creamy.
2. Fold in the 8-ounce container of thawed whipped topping, and beat with a mixer for about 2 minutes until well combined.
3. In a buttered 9×13 inch baking dish, spread a single layer of chocolate-covered graham crackers across the bottom.
4. Spread half of the pudding mixture over the graham crackers, then add another layer of graham crackers on top.
5. Spread the remaining pudding mixture over the second layer of crackers; top with one more layer of graham crackers.
6. To make the topping, in a medium saucepan over medium-high heat, combine 1/4 cup of milk, 1/3 cup of unsweetened cocoa powder, and 1 cup of white sugar. Allow the mixture to boil for 1 minute, stirring occasionally.
7. Remove the saucepan from the heat, and add 2 tablespoons of butter and 1 teaspoon of vanilla extract. Mix well until the butter melts and the sauce is smooth.
8. Let the chocolate sauce cool slightly before pouring it over the final layer of graham crackers.
9. Refrigerate the cake until it is set, then serve and enjoy.