NO-BAKE CHOCOLATE ECLAIR DESSERT

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INGREDIENTS:

Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding**
• 3 c. milk
• 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
• 1 (14.4 oz) box graham crackers

Topping:

• 1/3 c. unsweetened cocoa powder
• 1 c. granulated sugar
• 1/4 c. milk
• 1/2 c. butter {1 stick}
• 1 tsp. vanilla extract

INSTRUCTIONS:

1. FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9x13" 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.
3. FOR THE TOPPING: In a medium-sized saucepan, 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.
4. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
5. Refrigerate over night.

Base Recipe adapted from this SITE

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