Sunday, April 18, 2010

Chocolate Eclair Cake

2 small or 1 large package(s) French vanilla instant pudding (regular or sugar-free), 3 cups milk, 1 (8oz.) tube Cool Whip (regular or Lite), 1 box graham crackers (either regular or Chocolate) *(can substitute Sheila G's Brownie Brittle for graham crackers for a new and exciting flavor!), 9 x 13 pan.

Chocolate topping: 1/4 cup milk, 1/3 cup unsweetened cocoa powder, 1 cup sugar, 1/8 t. salt, 1 stick butter, 1 t. vanilla.

Mix pudding with milk well. Fold in Cool Whip. Butter 9 x 13 pan. Place a single layer of graham crackers * in pan. Spread half of pudding mixture over crackers. Add second layer of crackers *. Spread remaining pudding over crackers and top with 3rd layer of crackers *.

Combine topping (milk, cocoa powder, sugar, & salt in a saucepan.) Constantly stirring, bring to a boil and boil one minute longer to dissolve sugar completely. Remove from heat, add whole stick of butter & vanilla mixing well. While mixing butter will totally melt and start cooling topping. Set aside to cool and once cooled to room temperature spread over top layer of crackers. Refrigerate to set overnight. Chocolate topping will firm up and graham crackers will soften to a thin cake-like layer. Best if made a day ahead or two.

* Sheila G's Brownie Brittle (substitute for graham crackers)

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