Tuesday, March 5, 2013

Chocolate Eclair Cake - Sharing Our Best

1 box graham crackers
6 ounce package French vanilla instant pudding
3 cups milk
9 ounces Cool Whip

Fudge Frosting:
1 cup sugar
1/8 teaspoon salt
1/3 cup cocoa
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla

Butter a 13x9 inch Pyrex dish and line with graham crackers (not crushed). Mix together pudding and milk; fold in Cool Whip. Pour half of this mixture over graham crackers. Place another layer of graham crackers over this and pour rest of pudding mixture over crackers. Lay a third layer of graham crackers on top (takes 3/4 of a box). Frost top layer with Fudge Frosting and let sit all day or night in the refrigerator.

Fudge Frosting:
Combine sugar, salt, cocoa, milk. Heat slowly; bring to a boil and cook 1 minute. Remove from heat; add butter and vanilla. Cool. Beat until smooth and spread over crackers.

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