Wednesday Recipes: Chocolate Eclair Cake

Dear Readers, Good morning (or evening, as the case might be). I don't know if you can see the recipe in the picture, but I made this for the first time in 2014. When my sisters tried it, they said, "don't ever make this again." Wink, wink. My husband said he liked it better than cheesecake--okay, let's not get crazy here.

But if you're looking for an easy dessert to make for a crowd (serves 20), here you go. Just don't cover with aluminum foil--it sticks (I found out the hard way).

Chocolate Eclair Cake

Pudding:

2 small boxes instant vanilla pudding

3 cups 2% milk

9 ounce tub cool whip

Topping:

1 stick butter

1 cup sugar

1/4 cup milk

1 box Graham crackers

1/3 cup cocoa

Directions:

1. Prepare pudding according to package and blend with cool whip.

2. Layer bottom of 9x13 pan with graham crackers (break into pieces as necessary).

3. Pour 1/2 pudding on top.

4. Add another layer of crackers.

5. Top with remaining pudding.

6. Add final layer of crackers.

7. Combine 1/4 cup milk, butter, cocoa, and sugar.

8. Bring to a slow boil over medium heat. Cook for 1 minute, stirring constantly.

9. Pour on top of pudding and crackers.

10. After cooling a little, refrigerate entire dessert for 8 hours or overnight.

Serves 20. NOTE: Marvelous Mustang Menus, A Collection of Family Recipes from Morningside Middle School, no date. This was given to me as a thank you for sharing my students who volunteered for the school...love to the ladies who created this collection!