• 1 large (16oz) Cool Whip
  • 3 boxes French vanilla pudding
  • 3 cups milk
  • Graham crackers


  • ¾ cup sugar
  • ½ cup cocoa
  • 1/3 cup milk
  • 1½ block of margarine (6 sticks)
  • 2 tsp vanilla

Mix filling and set aside

In a large sauce pan mix sugar, cocoa and milk for topping and bring to a boil.  Stir in margarine and vanilla.  Set aside to cool.

This recipe makes 1 9×13 pan or 2 8×8 pans

Lightly butter pan(s).  Place a layer of graham crackers on the bottom of the pan and top with a layer of filling.  Add another layer of graham crackers and filling and top with a final layer of graham crackers.  Pour topping over éclair cake, cover and refrigerate overnight ( or at least a few hours) before serving.

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