Chocolate Eclair Cake 2

1 box Graham crackers
Two 3.4-ounce packages French Vanilla Instant pudding
1 large container Cool Whip
3 cups milk
1 cup sugar
1/3 cup cocoa
1 cup Pet milk
1 teaspoon vanilla
1 stick margarine (1/4 lb)

Combine pudding mix and milk. Fold in Cool Whip. Line 9 x 13 inch pan with crackers. Spread half of pudding mixture over crackers. Repeat cracker, pudding, cracker layers. Combine sugar, cocoa and Pet milk. Boil 1 minute, stirring constantly. Add vanilla and margarine. Pour into pan as a topping. Refrigerate 1 hour. Freezes well.

Serves 12.

Return To:

Cajun Country -- New Iberia, Louisiana