Chocolate Eclair

• 14 to 16 Graham Crackers
• 4.6 oz Instant Vanilla Pudding, dry
• 2 cups and 1/3 cup milk (separated)
• 1/2 cup sour cream
• 4 oz (half of 8 oz tub) whipped topping (cool whip)
• 3 tablespoons cocoa powder
• 1 stick (8 oz) margerine, cut into chunks
• 1 lb powdered sugar

Directions:

Layer 1:

1. Cover bottom of a 9×13-inch pan with graham crackers (7 or 8).

Layer 2: (See alternatives below)

1. Mix instant pudding with 2 cups milk until set.
2. Add sour cream and whipped topping. Mix until smooth.
3. Pour over layer 1.

Layer 3:

1. Cover pudding with another layer of graham crackers (7 or 8).

Layer 4:

1. In a mixing bowl, whisk powdered sugar until light.
2. In a heavy 2 quart pot, mix 1/3 cup milk, cocoa powder, and margarine. On low heat, bring to a boil while stirring constantly.
3. Pour cocoa mixture over powdered sugar while whisking constantly (assistance would be helpful). Whisk until smooth (Granny’s Note: But work fast. If it gets too thick, add about a teaspoon at a time of very hot water until it will pour easily and spread.)
4. Pour mixture over previous layers.

Alternatives to Layer 2:

• Use a cooked vanilla pudding versus instant pudding, but use 2 cups milk rather than the recommended 3. Add a mix sour cream and whipped topping.
• Prepare a cooked cornstarch pudding:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 2 cups milk
  • 2 eggs, beaten, in small bowl
  • 1 teaspoon vanilla extract
    • Mix sugar, cornstarch, salt, and milk in pot. On low heat, cook until thick.
    • Add a small amount of hot mixture to eggs. Mix, and add to pot. Cook approximately one more minute.
    • Set aside to cool. Stir in vanilla extract.
    • Add sour cream and whipped topping.