FILLING:
- 1 large (16oz) Cool Whip
- 3 boxes French vanilla pudding
- 3 cups milk
- Graham crackers
TOPPING:
- 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.
Does this recipe really call for 6 sticks of butter for the topping?
Indeed it does, Maggie! (I know; I’m surprised too but I bet Paula Deen isn’t-hahaha)
Sam and I had a look at the original recipe from his dad, and it had 1 block of butter (4 sticks) with a written in +1/2. So you may be able to do without the full 6 sticks but that one is entirely up to you.
Happy Making!