Chocolate Eclair Dessert
Serves: 10-12
  • 2 (3.5 oz) boxes instant vanilla (or french vanilla) pudding
  • 3¼ cups skim milk, divided
  • 1 (12 oz) container Cool Whip
  • Graham crackers
  • ⅓ cup cocoa
  • 1 cup sugar
  • 1 stick (1/2 cup) butter
  • 1 tsp. vanilla
  1. FOR THE FILLING: Combine pudding mix and 3 cups of milk; beat. Stir in Cool Whip.
  2. Place layer of graham crackers in the bottom of a 9 x 13-inch dish. Spread ½ 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.
  3. FOR THE TOPPING: Bring cocoa, ¼ cup 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.
  4. Pour chocolate topping over the top layer of graham crackers.
  5. Refrigerate overnight.
Recipe by Dallas Duo Bakes at