Eclair Cake

By Judge99

Ingredients

• Glaze:
• Graham Crackers - 2 (14.4) Ounce Boxes
• Instant Vanilla Pudding - 2 (3.4 Ounces) Boxes
• Cool Whip-Thawed - 8 Ounces
• Whole Milk - 3 1/2 Cups
• Butter - 6 Tablespoons
• Whole Milk - 6 Tablespoons
• Unsweetened Cocoa Powder - 1/4 Cup
• Powdered Sugar - 2 Cups
• Vanilla Extract - 1 Teaspoon

Preparation

Step 1

1. Line the bottom of a 9 X 13 inch pan with a single layer of grahames crackers, cutting them as need be to cover completely.
2. In a large mixing bowl, mix the pudding mix and milk with a hand help electric mixer on medium, for 2 minutes. Fold in the Cool Whip.
3. Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
4. Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham cracker on top, smooth side of the crackers facing up.
5. Meanwhile make glaze: In a medium microwave safe bowl, melt butter with milk (doesn't need to boil). Mix in cocoa, then mix in powdered sugar until glaze is smooth. Evenly pour glaze over the top of graham cracker. Refrigerate overnight.