Chef Hannah and her dad share this easy recipe from the Flour Power Kids Cooking Studio. It's definitely one where kids can get in on the fun!
Chocolate Eclair Cake
3 1/4 cups milk, divided
8 oz Cool Whip
2 packages instant vanilla pudding
1 box graham crackers
1 stick butter
1/2 cup sugar
1/4 cup cocoa
1/2 teaspoon vanilla
Mix two packages of pudding mix with three cups of milk until thick.
Add 8 oz Cool Whip to pudding mix and stir well. Set aside.
Layer one layer of graham crackers in bottom of 9 x 13 glass dish.
Spread one thin layer of pudding mix on top of graham crackers.
Repeat with two more layers of graham crackers and thin layers of pudding mix, ending with a layer of graham crackers. Set aside.
Chocolate Icing Directions
In small saucepan over low heat, mix 1/4 cup milk with cocoa and sugar.
Bring to a boil. Constantly stirring, boil two minutes.
Remove pan from heat. Add 1 stick butter and mix until melted.
Let cool two minutes.
Stir in vanilla.
Pour chocolate icing over last graham cracker layer.
Refrigerate overnight. ENJOY!