Chocolate Éclair Cake
Author: 
 
Ingredients
Filling
  • 2 small pkg. instant French Vanilla pudding (regular pudding works too)
  • 3 cups milk
  • 8 oz carton Cool Whip
  • Graham Crackers
Topping
  • ¼ cup milk
  • ½ stick margarine
  • 2 oz square unsweetened chocolate (or 6T cocoa + 2 tsp butter)
  • 1-1/2 cup powdered sugar
Instructions
To make the filling:
  1. Combine milk and pudding. Mix and beat well until thick.
  2. Fold in Cool Whip.
To assemble:
  1. In an oblong pan (9X13) put the following:a layer of whole graham crackers.Top with ½ of the filling.Spread evenly over the graham crackers.Add another layer of whole graham crackers.Top with the remaining filling.Spread evenly over the graham crackers.
To make the topping:
  1. In a double boiler heat ½ cup milk, margarine and unsweetened chocolate.
  2. Stir in powdered sugar. Keep stirring until completely smooth and not grainy.
  3. Pour over top of completed layers and spread evenly.
  4. For best results, refrigerate overnight.
Recipe by Lady Aggie Tailgaters at http://ladyaggietailgaters.com/?page_id=50