
Hope everyone had a great thanksgiving yesterday! We had a wonderful meal at my little brother's house, along with some good conversation. I brought greenbean casserole and eclair cake to share. Barbara requested the recipe and suggested I blog it . . . . so here it is! It's a good one to make ahead - maybe the night before so the graham crackers have a chance to soften up a bit ~
Eclair Cake
2 (3 ounce) packages instant vanilla pudding mix (I used 2 cheesecake and 1 white chocolate)
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder (I used 1/4 cup)
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.