Chocolate Eclair Cake ~ by Sarah

This recipe comes from my other favorite cookbook.  It's called Pioneer Cookbook and it's a collection of recipes put together by people living in the North Powder area.  This is a very easy, very delicious dessert!  (It does need to be refrigerated for at least 8 hours, so plan for that!)

Ingredients:
2 small packages vanilla instant pudding
3 c. milk
1 box graham crackers
1 medium-sized Cool Whip
1/3 c. cocoa
1 c. sugar
1/3 c. evaporated milk
1/2 c. (1 stick) butter
1 t. vanilla
chopped pecans (optional)

Directions:
Combine pudding and milk and beat until thick; fold in Cool Whip.

In a 9x13-inch dish, layer bottom with graham crackers (whole, not crushed).  Put a layer of pudding mix over crackers, then another layer of crackers and pudding mix, ending with crackers on top.

Make the icing.  Bring the cocoa, sugar, and evaporated milk to a boil in a small saucepan.  Let cool 1 minute.  Add stick of butter and vanilla.  Mix well.  Pour over cake.  Add pecans if desired.  Refrigerate at least 8 hours before serving.

 

I would take a picture of a cut piece for you, but, sadly, I made this dessert for my friend and her family, so I won't be enjoying any.  Darn!