- 2 large (3.4 oz each) packages vanilla instant pudding mix, dry
- 3 1/2 c milk
- 12 oz frozen whipped topping, thawed
- 1 box store bought gluten free graham crackers or use this Better Batter graham cracker recipe to make your own
Prepare the filling.
Blend the milk and vanilla pudding packets for about two minutes until thickened and smooth. Fold in thawed whipped topping.
Create the layers.
In a 9x13 pan with straight sides, layer graham crackers to cover the entire bottom, breaking and shaping as needed to fit nicely. Pour in half of the pudding mixture and spread to an even layer to cover the graham crackers. Repeat another layer of graham crackers, covering the entire layer of pudding mix. Cut and shape the crackers to fit. Pour on the second half of the pudding mix and spread into an equal layer. Top with one final layer of graham crackers, but this time put the bumpy side down. This will help make to top look as smooth as possible when you frost with the chocolate layer. Don't forget to cut and shape the graham crackers to fit over the second pudding layer.
Prepare the chocolate frosting.
In a microwave safe bowl, heat the milk and butter just until the butter has melted. Add the cocoa powder and powdered sugar and blend together. This will be a runny glaze so quickly pour over the top of the graham crackers and smooth with a butterknife to cover the third layer of graham crackers. Carefully cover with aluminum foil and refrigerate overnight. The pudding will soften the graham crackers. Makes up to 18 large servings. Halve the recipe to prepare a smaller eclair cake in a 9x9 pan.