Eclair Cake

By michaelmeiner

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Ingredients

2 packages French Vanilla jello pudding
3 cups milk
8 ounces whipped topping
20 to 24 whole double graham crackers
1 stick margarine
1 cup sugar
1/2 cup cocoa
1/2 cup milk

Details

Servings 1

Preparation

Step 1

Mix pudding with milk until thick. Fold in whipped topping. Set aside.

Line a 9x13 pan with whole graham crackers, breaking them to fit the spaces. Spread pudding mixture over it and top with additional graham crackers.

Combine margarine, sugar, cocoa, and milk. Bring to a boil for 1 minute, stirring constantly. Pour over top layer. Refrigerate. Can definitely be made 3 days ahead.