I've really posted this scrumptiously rich, ameliorating No-Bake Chocolate Eclair Dessert previously. Back in the principal couple of months of the blog. When I had like 2 devotees. What's more, I had definitely no clue what I was doing. (Not that I truly realize what I'm doing now, either ... be that as it may, I have learned somewhere around a tad in the previous year!) So since this is one of my untouched top choices, I chose it was deserving of posting once more.
furthermore, pudding layers, bubble together some sugar with cocoa and milk, and after that include margarine and vanilla.
- Filling:
- 2 (3.5 oz.) boxes vanilla instant pudding**
- 3 c. milk
- 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
- 1 (14.4 oz) box graham crackers
- Topping:
- 1/3 c. unsweetened cocoa powder
- 1 c. granulated sugar
- 1/4 c. milk
- 1/2 c. butter {1 stick}
- 1 tsp. vanilla extract
Directions
- FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
- Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
- FOR THE TOPPING: In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
- Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
- Refrigerate over night.
Read more our recipe SALTED CARAMEL CHOCOLATE PILLOWS #dessrt #recipeeasy
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