Chocolate Eclair

From YavelWiki

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Current revision as of 03:26, 6 December 2019

Contents 1 Ingredients 1.1 Filling Layers 1.2 Glaze 2 Steps

Ingredients

Filling Layers

• 2 (3.4 ounce) packages instant vanilla pudding
• 3 1/2 cups milk
• 1 (8-ounce) container Cool Whip*, thawed
• 3 sleeves graham crackers

Glaze

• 4 tablespoons butter
• 1/3 cup milk
• 2 cups powdered sugar
• 6 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Steps

1. Combine the pudding mixes and milk in a large bowl and whisk for 2 minutes, until smooth and beginning to thicken. Refrigerate for 5 minutes.
2. Fold Cool Whip into the vanilla pudding, stirring until completely incorporated.
3. Arrange graham crackers in the bottom of a 9x13-inch dish in an even layer, breaking them up as needed to fit the pan.
4. Spread 1/2 of the pudding mixture over the bottom layer of graham crackers.
5. Arrange additional graham crackers in another even layer on top of the pudding, then repeat with the remaining pudding mixture and a final layer of graham crackers.
6. In a microwave-safe bowl, heat the butter and milk until the butter has melted, then add the powdered sugar, cocoa powder, and vanilla and stir until smooth. P
7. our over the top graham cracker layer, spreading the glaze out to create a smooth top.
8. Transfer the eclair cake to the refrigerator and let it chill for 8 hours until set.
9. Slice into squares and serve.