No-Bake Chocolate Eclair Dessert

 2 (3.5 oz.) boxes vanilla instant pudding
 3 c. milk
 1 (8 oz.) container Cool Whip
 Graham crackers
 1/3 c. cocoa
 1 c. sugar
 1/4 c. milk
 1 stick (1/2 c.) butter (or margarine)
 1 tsp. vanilla
 For the filling:
 Combine pudding mix and milk; beat. Stir in Cool Whip.
 Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
 For the topping:
 Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
 Pour chocolate topping over the top layer of graham crackers.
 Refrigerate over night.

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