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Chocolate Eclair Pudding Dessert

Beverly Higgins
This dessert comes together in a snap and everyone loves it!
Print Recipe
Course Dessert

Ingredients
  

Filling

  • 1 box whole graham crackers (16 oz)
  • 2 boxes French vanilla instant pudding mix (3.5 oz each)
  • 3 cups cold milk
  • 1 container whipped topping (16 oz)

Icing

  • 3 Tbs butter, melted
  • 2 Tbs cocoa powder
  • 2 cups powdered sugar
  • 2-3 Tbs milk
  • 1 tsp vanilla extract

Instructions
 

  • In a 13x9" glass dish, line bottom with graham crackers (you may need to break some pieces to make them fit).
  • In a bowl, whisk together pudding mix and 3 cups milk until dissolved and combined. Gently stir in whipped topping until everything is light and fluffy.
  • Layer about half of the pudding mixture over the crackers, then cover with another single layer of graham crackers. Cover with remaining pudding mix, then top with a final layer of graham crackers.
  • In a medium saucepan over low heat, combine butter and cocoa. Stir until dissolved. Remove from heat and stir in powdered sugar, milk, and vanilla. Stir until smooth. With an offset spatula or butter knife, spread icing evenly over the top layer of crackers. Chill entire dish in the refrigerator for 2 hours or more. Serve cold. Makes 12-15 servings. Enjoy!