No Bake Eclair Cake

Almost every time I make this I am told "my mom used to make this, I haven't had it in forever." Well, here is the recipe for all of you to be transported back in time. Kinda, because for some reason everything tastes better when mom made it right?

The only thing about this recipe is you have to plan ahead. Because it has to sit for several hours it's not exactly a grab-it and go dessert. However, it is well worth the wait! Can you see the layers of yummy-ness? Here's how to do it:


-1 box graham crackers

1 8oz tub of whipped topping
- 7oz instant vanilla pudding (2 small boxes)
- 3 C of milk

- 3T melted butter
-3T hot water
-3T cocoa powder
-1 1/2 C powdered sugar

In a 9x13 pan put down a layer of graham crackers (you may need to crack a few to fill the pan, but otherwise leave them whole). In a separate bowl whisk together pudding and milk, then fold in the whipped topping. Pour 1/2 the filling mixture into the pan atop the graham crackers. Create another layer of graham crackers. Pour the remaining filling mixture over the graham cracker layer. Create a final layer of graham crackers. In a separate bowl use an electric mixture and combine butter, water, cocoa powder and sugar. (This mixture should be very thin, if it is thick heat in the microwave for 15 seconds or so) Pour frosting over final graham cracker layer and refrigerate for 3+ hours (I usually do 5 hours or overnight if I'm really planning ahead). Enjoy!

*You don't want it sitting for days because it will become way too soft, but I've never had this problem as it usually doesn't last 20 minutes once cut into :)