Chocolate Eclair

Ingredients:

Eclair layer:

1 - family size box graham crackers

2 - 3.4 oz. boxes of Cheesecake flavored Jello instant pudding

3 cups whole milk

1 - 8 oz. bowl of cool whip, thawed

Chocolate layer:

1/3 cup cocoa powder

1 cup sugar

1/4 cup milk

1 stick of butter

1 tsp vanilla

Start by whisking both boxes of your jello pudding with 3 cups of whole milk. Once it’s all whisked together and thickened, fold in your whole bowl of cool whip. Fold gently until well combined and sit aside. Get out a 9x13 dish and layer the bottom with graham crackers. I usually have to snap off several pieces around the edges to make it fit along the bottom the best I can! Its ok if it doesn’t look pretty - taste is what matters, right? And this dessert needs graham cracker in every layer and bite! Once the bottom is covered well with graham crackers, pour on half of your pudding/cool whip mixture. Layer with graham crackers again and repeat. Now you should have 3 layers of graham crackers and 2 layers of pudding / cool whip. Graham crackers should be on the top now! At this point you can cover with plastic wrap and sit it in the fridge until you make your chocolate frosting which can be right away of a few hours later if need be.

For the frosting you will put your cocoa powder, sugar and milk onto a saucepan on the stove top and whisk until well combined and melted at medium heat. Bring the mixture to a boil, and continuously whisk for 1 minute. Turn off your burner and move your saucepan to the side. Add in your butter and vanilla and whisk until melted. Pour your icing layer over the top of your eclair and gently spread evenly until the top is completely covered with icing. Cover with plastic wrap being careful not to let it touch the icing and stick. Refrigerate for at least 2 hours before serving. Hope you enjoy!