- 15-20 Graham Crackers broken in half
- 1 pkg. vanilla instant pudding 3.4 oz. size
- 1-1/2 cups 2% milk cold
- 8 ounces COOL WHIP Whipped Topping thawed
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 Tbs vanilla extract
- 1/2 cup white chocolate chips
White Chocolate Drizzle:
1In a large bowl beat the pudding mix with the milk, using a hand mixer.
2Let it set up a little, then stir in thawed Cool Whip.
3In an 8 x 8 square pan, put a single layer of graham crackers, approximately 10 squares, then top with 1/2 of the pudding cool whip mixture.
4Repeat this by adding 10 more graham cracker squares.
5Then spread the other half of the pudding mixture over the squares.
6Top with remaining 10 graham cracker squares.
7Then make chocolate topping (below), cover with topping, and then chill in the refrigerator for 2-3 hours.
8Just before serving take white chocolate chips and melt in microwave in 20 second increments, stirring between each. Should take about a minute to melt depending on microwave.
9Remove from fridge, and use a spoon to drizzle white chocolate over the top to resemble the top of an eclair.
10Cut, serve, and enjoy!
1Stir brown sugar and cocoa powder together in a small bowl.
2In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.
3Let it boil 3-5 minutes. Stirring occasionally.
4Remove from heat and add cocoa and brown sugar mixture.
5Return to heat, and whisk until smooth, 2-3 minutes.
6Remove from heat. Stir in vanilla.
7Set aside to cool for 3-5 minutes.
8Pour over Eclair cake and put in fridge to let set up.
9Serve and enjoy!