Graham Cracker Éclair Pudding

>This dessert is super simple to make, but tastes as though it took more effort and talent to make it. It’s great for a group dinner or potluck.


2 small boxes of dry vanilla instant pudding mix (3.4 oz.)

3-1/2 cups whole milk

12 oz. Cool Whip

2-3 oz. packages graham crackers


5 tablespoons butter

5 tablespoons milk

5 tablespoons unsweetened cocoa

1 cup powdered sugar


In a large bowl, blend milk and vanilla pudding packets for about 2 minutes.  Fold in Cool Whip.

Line the bottom of a 9×13-inch pan with graham crackers. (You may have to cut some crackers so they fit neatly.)

Spread half of pudding mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. End with a layer of graham crackers that are smooth side up so that the frosting is smooth.

Melt butter in microwave and mix well with milk, cocoa, and powdered sugar to make frosting. (It will be very thin in texture.)

Top all with a final layer of graham crackers bumpy side down. (This will make the top look smooth.)

Finally, pour chocolate frosting on top and spread evenly.

Refrigerate at least four hours before serving to allow the graham crackers to soften.


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