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.

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