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Eclair Cake

Source of Recipe


Chris Pettrey






List of Ingredients



• 2-3 oz packages instant vanilla pudding
  
• 1-16 oz package graham crackers
  
• 3 cups milk
  
• 1-8 oz non dairy whipped topping
  






Instructions



1. Combine pudding mix and 3 cups of milk, mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered baking dish spread a layer of graham cracker on the bottom. Spread 1/2 of pudding mixture over crackers. Top with more crackers and continue process til all pudding and crackers are used.
   
   
2. To make topping: combine 1 cup sugar, 1/4 cup milk, 1/3 cup cocoa and allow to boil for 1 minute. Remove from heat and add 2 tablespoons of butter and 1 teaspoon of vanilla extract. Mix well and cool. Pour sauce over graham cracker layer and refrigerate til set. You can use canned icing instead of making the syrup mixture.