This dessert is one of Kent's favorite recipes that his grandmother made while he was growing up. His sister made it around Christmas and added peanut butter. We found a copy of the recipe recently while looking through one of her cookbooks, and Kent thought we definitely needed to share it!
Chocolate Eclair Cake
1 box plain graham crackers
2 boxes vanilla instant pudding
3 1/2 cups milk
1 (12 oz) container of cool whip
2 squares semi-sweet chocolate
2 tablespoons butter
3 tablespoons milk
1 cup confectioners sugar
Butter at 13x9 inch pyrex dish. Mix the pudding with the milk as if you were making the pudding, then add the cool whip. Let stand for just a minute to get firm. Line the bottom of the dish with a layer of graham crackers.Then add 1/2 of the pudding mixture on top of this. Put another layer of graham crackers, then the rest of the pudding. End with a layer of graham crackers.
Melt chocolate squares and butter. Stir in confectioners sugar until smooth, then add milk. Pour this on top of graham crackers This is best if done two days before it is to be served.
3 months ago