No-Bake Chocolate Eclair by
Ingredients
Crust:
2 cups all-purpose flour
3/4 cup margarine, melted
1/3 cup powder sugar
1/4 tsp salt
1 cup graham crackers, ground
Filling:
2 (3.3 oz.) vanilla instant pudding
2 1/2 cups milk
1 (8 oz.) cool whip
1 (14.4 oz.) graham crackers
Chocolate Topping:
1/3 cup unsweetened cocoa powder
1 cup sugar
1/4 cup milk
1/2 cup butter
1 tsp vanilla extract
Instructions
Crust: Beat flour, margarine, sugar, salt and graham crackers together.
Pour into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes.
Cool completely.
Filling: Beat pudding mix and milk; until well mixed. Add cool whip.
Spread over the crust. Place 8 graham crackers over the filling.
Chocolate Topping: Boil cocoa, milk and sugar for 1 minute, stirring frequently. Remove from heat, let it cool for 1 minute. Add butter and vanilla extract, stir until butter is melted.
Spread over the graham cracker layer.
Chill overnight.
Pour into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes.
Cool completely.
Filling: Beat pudding mix and milk; until well mixed. Add cool whip.
Spread over the crust. Place 8 graham crackers over the filling.
Chocolate Topping: Boil cocoa, milk and sugar for 1 minute, stirring frequently. Remove from heat, let it cool for 1 minute. Add butter and vanilla extract, stir until butter is melted.
Spread over the graham cracker layer.
Chill overnight.