Dark's Kitchen

2 pkg vanilla instant pudding
3 1/2 C whole milk
8 oz. cool whip
1 box graham crackers
3 Tbsp butter, melted
1 1/2 C powdered sugar
3 Tbsp cocoa powder


In a large bowl, combine pudding mix and milk. Stir until smooth and well blended.

Add whip cream. Mix well.

Cover the bottom of a 9x13 baking dish with a layer of graham crackers.

Spread one half of pudding mixture on top of graham crackers.

Add a second layer of graham crackers.

Spread remaining pudding mixture on top.

Place a top layer of graham crackers on pudding mixture.

In a medium size bowl, combine melted butter, powdered sugar, and cocoa powder. Stir until smooth.

Pour chocolate mixture over graham cracker top. Spread evenly, making sure to cover the entire top layer.

Refrigerate 4-6 hours, or over night, before serving.
No Bake Eclair Cake
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