No-Bake Chocolate Eclair Cake Best Dishes

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No-Bake Chocolate Eclair Cake

"Chocolate graham crackers layered among creamy vanilla custard, topped with chocolate glaze. Very wealthy and habit forming. Everyone I even have made this for has fallen in love with it!"

Ingredients :

2 (three ounce) applications immediate vanilla pudding blend
3 cups milk
1 (eight ounce) box frozen whipped topping, thawed
1 (sixteen ounce) package chocolate graham crackers
1/four cup milk
1/three cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H25M

In a huge bowl, combine pudding blend and three cups milk; mix properly. Fold in whipped topping and beat with mixer for 2 mins.
In a buttered 9x13 inch baking dish, unfold a layer of graham crackers on the bottom of the dish.
Spread half of of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with every other layer of crackers.
To make topping: In a medium saucepan over medium-excessive warmness, integrate 1/four cup milk, cocoa and sugar and allow to boil for 1 minute; cast off from heat and upload butter and vanilla. Mix well and funky.
Pour sauce over graham cracker layer and refrigerate until set; serve.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it evenly, and make smooth-up less complicated.

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